Eggplant A La Provencale Recipe

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Eggplant A La Provencale Recipe from the Recipes 4U Collection


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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Eggplant A La Provencale Recipe from the Recipes-4U Cookbook

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This Eggplant A La Provencale Recipe is one of our Vegetable Recipes, which have been assembled from visitor submissions and public domain sources. Of course, as we have more than 50,000 recipes in our cookbook it is impossible to prepare every single recipe on our web site, so please exercise caution and don`t trust the information implicitly. If you spot any mistakes, please let us know.


Eggplant A La Provencale Recipe

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