Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Eggplants
Coarse salt
Olive oil
2 lb Ripe tomatoes
3 ea Garlic cloves, chopped
2 tb Parsley, chopped
1 tb Lemon juice
1/8 ts Sugar
Salt & pepper
Parsley to garnish
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.
