LENTEN EGGPLANT (AUBERGINE)
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube. This particular recipe is from Romania, Toolie's country of ancestry (I believe). I've reduced the starting point for the amount of oil (was 1/2 cup), but you can add that amount if you think it's necessary (as you know eggplants are very absorbent). I think the black olives and dill made this dish. I tried this tonight and was very pleased with the taste. Like Bluemoon said, it's not quite a ratatouille but tastes great! Four servings are very filling, so I've changed to 4-6. Be careful with additional salt.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
- Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
- In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
- Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
- When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
- Add olives to heat through. Can be served hot or cold.
Nutrition Facts : Calories 203.8, Fat 10.4, SaturatedFat 1.4, Sodium 3735, Carbohydrate 28, Fiber 12.5, Sugar 11, Protein 4.8
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raza raaz
[email protected]I would give this recipe 5 stars, but I found the sauce to be a bit too tangy for my taste. Otherwise, it was a great dish.
Jayden Spandiel
[email protected]This dish is a great way to use up leftover eggplant. It's easy to make and very tasty.
SyEd Roki Ahmed
[email protected]I'm always looking for new ways to cook eggplant, and this recipe did not disappoint. The eggplant was tender and flavorful, and the sauce was delicious.
Bimu Oli
[email protected]This recipe was a hit at my dinner party. Everyone loved the flavor and texture of the eggplant.
Allan Morrow
[email protected]Easy to make and very tasty. I will definitely be making this again.
Damilola Peace
[email protected]Delicious! This dish is a great way to enjoy eggplant. The flavors are well-balanced, and the eggplant is cooked perfectly.
Kevin Abrams
[email protected]I'm not a huge fan of eggplant, but this recipe made me a believer. The eggplant was cooked perfectly, and the flavors were amazing. I'll definitely be making this again!
Ikraam Hassan
[email protected]This recipe is a keeper! The eggplant was cooked to perfection, and the sauce was flavorful and tangy. I served it with a side of roasted vegetables, and it was a delicious and healthy meal.
Leticia Enyan
[email protected]I was looking for a meatless dish for Lent, and this recipe fit the bill perfectly. The eggplant was tender and flavorful, and the sauce was rich and satisfying. I will definitely be making this again!
Ayesha shahid
[email protected]This dish was easy to make and turned out delicious! The eggplant was soft and flavorful, and the sauce was perfectly seasoned. I served it over rice, and it was a hit with my family.
Ayenacew Kassahun
[email protected]Not a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly, and the flavors were amazing. I'll definitely be making this again.
Meki Lie
[email protected]What a delightful surprise! This Lenten eggplant dish exceeded my expectations. The combination of eggplant, tomatoes, and spices created a flavorful and satisfying meal. The step-by-step recipe was easy to follow, and the end result was a delicious
Mary Shannon
[email protected]This eggplant dish is a delightful culinary creation that tantalizes the taste buds with its harmonious blend of flavors and textures. The tender eggplant, infused with a symphony of aromatic spices, melts in the mouth, leaving a trail of savory sati