Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Eggplant |
\N \N | Salt |
\N \N | Extra virgin olive oil |
1 can | (10-oz) tomatoes with liquid |
1 \N | Chopped tomato |
1 tablespoon | Tomato paste |
2 tablespoons | Water |
2 teaspoons | Mashed garlic |
2 teaspoons | Vinegar |
Date: Sat, 6 Apr 1996 20:11:50 -0500 From: Wendy Lockman <wlockman@...> Source: Ayla Esen Algar, "The Complete Book of Turkish Cooking" Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into ¼" thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours.
Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain.
Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet.
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MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #98
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