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