Sauteed Eggplant With Tomato-Garlic Sauce Recipe
Recipe
Ingredients
1 each eggplant
1 salt
1 extra virgin olive oil
10 oz can tomatoes with liquid
1 each chopped tomato
1 tbsp tomato paste
2 tbsp water
2 tsp mashed garlic
2 tsp vinegar
Recipe
Preparation
Cut stem off eggplant. Remove stips of skin with a vegetable peeler.
Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread
on a cookie sheet & sprinkle with lots of salt. Put in a colander &
set aside for 4 hours.
Rinse well & drain. Heat oil in skillet & fry eggplant slices over a
high heat till they are golden brown on all sides. Drain.
Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a
thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in
garlic & vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce. Serve
warm as part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Servings:
4
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to Vegetable Recipes
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Weight loss hints and tips
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Some low carbohydrate diet pointers:
* Food labels can be misleading
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Flavonoid foods
(inlcudes garlic, spinach, adzuki bean & tea)
The nutrients called 'flavonoids' present in these food types are thought by nutritionalists to have properties as anti-carcinogens.
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The majority of these also have a low calorie count, so should be included in every diet system.
Sauteed Eggplant With Tomato-Garlic Sauce Recipe - Recipes 4u
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