• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant a la Provencale

  • Recipe Submitted by on

Category: Vegetarian, Appetizers, Salads

 Ingredients List

  • 3 lg Eggplants
  • Coarse salt
  • Olive oil
  • 2 lb Ripe tomatoes
  • 3 Garlic cloves, chopped
  • 2 tb Parsley, chopped
  • 1 tb Lemon juice
  • 1/8 ts Sugar
  • Salt & pepper
  • Parsley to garnish


Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a
cutting board, sprinkle with salt & press with a plate to get rid of excess
liquid. Allow to drain for 30 minutes. Wipe with a damp cloth. Heat enough
olive oil to cover bottom of a large skillet. Fry gently over medium heat,
turning often till tender. Remove from pan & drain. Plunge tomatoes into
boiling water for a few seconds, peel & deseed. Saute remaining pulp in a
little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook
for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt
& pepper. Place eggplant in a shallow serving dish or glass bowl. Pour
tomato mixture on top & chill till ready to serve. Garnish with parsley

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