Julia Child's Eggplant and Cheese Quiche
1/2 pound firm eggplant 1/2 teaspoon salt Olive oil 2 tablespoons minced shallots -- or green part of scallions 1 clove garlic -- finely minced 1/3 cup grated Parmesan and Swiss --...
Ingredients
- 1/2poundfirm eggplant
- 1/2teaspoonsalt
- 1/3cupgrated parmesan and swiss -- combined
- 1pinchpepper
- 1/2cupheavy cream
- 1partially baked 8 or 9" pie shell
- 11/2 tablespoons butter -- cut in 1/4" bits
- 1tablespoonfresh chopped parsley
Directions
- 1
1/2 pound firm eggplant 1/2 teaspoon salt Olive oil 2 tablespoons minced shallots -- or green part of scallions 1 clove garlic -- finely min
- 2
In bowl, toss eggplant with salt and le t stand 20 to 30 minutes
- 3
Drain and pat dry with towel
- 4
In large skillet, heat 1/8 inch layer of olive oil
- 5
When very hot, but not smoking, add the eggplant
- 6
Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh tly browned
- 7
Toss in the shallots or scallions and garlic, shaking pan over hea t for a minute to cook them
- 8
Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil