🫙 From the Spice Rack
Eggplant a La Provencale
3 lg Eggplants Coarse salt Olive oil 2 lb Ripe tomatoes 3 ea Garlic cloves, chopped 2 tb Parsley, chopped 1 tb Lemon juice 1/8 ts Sugar Salt & pepper Parsley to garnish Cut unpeele...
maineasy
Ingredients5 items
Ingredients
- 3lg eggplants
- 3ea garlic cloves, chopped
- 2tb parsley, chopped
- 1tb lemon juice
- 1/8ts sugar
Directions
- 1
3 lg Eggplants Coarse salt Olive oil 2 lb Ripe tomatoes 3 ea Garlic cloves, chopped 2 tb Parsley, chopped 1 tb Lemon juice 1/8 ts Sugar Salt
- 2
Allow to drain for 30 minutes
- 3
Wipe with a damp cloth
- 4
Heat enough olive oil to cover bottom of a large skillet
- 5
Fry gently over medium heat, turning often till tender
- 6
Remove from pan & drain
- 7
Plunge tomatoes into boiling water for a few seconds, peel & deseed
- 8
Saute remaining pulp in a little olive oil till soft