Eggplant a la Grecque

1 medium eggplant
1/4 cup oil
2 tablespoons butter
1 cup chopped onion
2 cloves garlic, crushed
1 can (16-ounces) whole tomatoes
1/2 cup chopped parsley
1/4 cup lemon juice
1 tablespoon nutmeg
1 tablespoon salt
1/2 teaspoon black pepper

Peel eggplant and cut in 1/2 inch cubes. In heavy skillet, sauté eggplant in oil and add butter until lightly browned. Remove.

Sauté onion and garlic until soft. Return eggplant and add can of tomatoes, drained. If fresh tomatoes are available, use them. Add rest of ingredients. Bring to a boil, reduce heat and simmer 15 minutes. Stir.


Comments:

Excellent, flavorful recipe. The next day, leftovers are terrific served as a sandwich in a buttered pita pocket.
Anonymous, Location not stated.


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