• 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

 Directions

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
sprigs.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?