Eggplant A La Provencale Recipe
Recipe
Ingredients
3 large eggplants
1 coarse salt
1 olive oil
2 lb ripe tomatoes
3 each garlic cloves, chopped
2 tbsp parsley, chopped
1 tbsp lemon juice
1/8 tsp sugar
1 salt & pepper
1 parsley to garnish
Recipe
Preparation
Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a
cutting board, sprinkle with salt & press with a plate to get rid of
excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.
Heat enough olive oil to cover bottom of a large skillet. Fry gently
over medium heat, turning often till tender. Remove from pan & drain.
Plunge tomatoes into boiling water for a few seconds, peel & deseed.
Saute remaining pulp in a little olive oil till soft. Add garlic &
parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from
heat, cool, add lemon juice, sugar, salt & pepper. Place eggplant in
a shallow serving dish or glass bowl. Pour tomato mixture on top &
chill till ready to serve. Garnish with parsley sprigs.
Servings:
4
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Food Tips of the Week
Losing weight
Rather than thinking about which food types you really should leave out of your meal plan, focus on the nutritionally sound foods that you are able to introduce to your meal plan. If you manage to inject some nourishing grains and vegetables into your daily routine, you'll soon see that stop feeling hungry and have a significantl;y decreased risk of giving in to those damaging midday snacks.
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* You can create really nice smoothies by using low carb yogurt.
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Foods containing allyl sulfides
( includes garlic, onions and spring onions)
The onion family of vegetables is high in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
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Eggplant A La Provencale Recipe from the Recipes-4U Cookbook
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