Melitzanes katsarolas voutirou (potted eggplant)

Yield: 6 servings

Measure Ingredient
3 pounds Eggplant
¾ cup Butter
5 cloves Garlic
3 tablespoons Parsley, chopped
1½ pounds Tomatoes, peeled,strained OR
1 tablespoon Tomato paste + 1 c. water
Salt & pepper to taste
1 cup Water

Peel the eggplants, cut into 1½" cubes, and soak in lightly salted water for 15 min. Drain, and squeeze gently. Brown the butter in lge. pot. Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides. Add garlic; cook untill golden. Add parsley, tomatoes (or paste & water), salt & pepper, and the 1 cup water. Cover. Simmer until all liquid is absorbed and only the oil remains (30 to 45 min.).

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