Yummy eggplant-patlilya
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant, blanched -- till |
| Tender | ||
| Plunge in ice water -- to | ||
| Cool | ||
| Peel & chop very finely | ||
| Heat: | ||
| ¼ | cup | Olive oil in skillet -- |
| Add | ||
| 1 | medium | Onion -- finely chopped |
| ¼ | cup | Chopped shallots |
| 1 | 2 cloves | |
| And the eggplant | ||
| Saute until quite dry -- | ||
| Add: | ||
| ¼ | cup | Tomato paste |
| Garlic -- finely chopped | ||
Directions
Stir to combine thoroughly. Simmer the mixture until it is very thick and almost sticking to the pan. Season to taste with salt and freshly ground pepper, a Tablespoon of sugar and 3 Tablespoons lemonjuice. Cool and chill.
Serve on greens with a garnish of the yolks and whites of 2 hardboiled eggs, chopped separately, chopped onion, chopped parsley, then drizzle olive oil over the top and garnish with paper-thin lemon slices. This is a delicious appetizer and a very good spread for bread or crisp toast." I served it on french bread without any garnishes and I picture it on focaccia sprinkled with sesame seeds and parsley or maybe a wee bit of lemon basil. And I used my processor where appropriate.
Recipe By : DDMmom
From: Dscollin@... Date: Sun, 19 Feb 1995 22:04:25 -0500 File