Yield: 6 Servings
Measure | Ingredient |
---|---|
4 \N | Garlic cloves; finely chopped |
½ teaspoon | Salt |
\N \N | Olive oil; (for frying) |
1 pounds | Tomatoes; cubed |
1 teaspoon | Paprika |
½ teaspoon | Ground black pepper |
1. Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on both sides and then cut into quarters.
2. Saute the garlic and tomatoes for about 2 minutes.
3. In a medium bowl combine tomato/garlic mixture, add remaining ingredients and toss well.
Posted to recipelu-digest Volume 01 Number 434 by RecipeLu <recipelu@...> on Jan 02, 1998