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Eggplant Appetizer

creative.chef's picture
Ingredients
  Ripe tomatoes 3 Large
  Garlic 3 Clove (15 gm)
  Eggplant 2 Pound
  Olive oil 1 Cup (16 tbs)
  Dried basil 3⁄4 Teaspoon, crumbled
  Dried oregano 1⁄2 Teaspoon, crumbled
  Water 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Place tomatoes in large saucepan with boiling water to cover, 60 seconds to loosen skins.
Immediately drain tomatoes and rinse under cold running water.
Peel, seed and chop tomatoes; reserve.
Mince garlic; reserve.
Rinse eggplant; cut lengthwise into 1/2 inch- (1.5 cm) thick slices.
Cut slices crosswise in half; then cut lengthwise into 1/2 inch- (1.5 cm) wide sticks.
Heat oil in large skillet over medium-high heat.
Add half the eggplant to skillet; cook and stir 5 minutes.
Remove eggplant with slotted spoon, draining well, to plate or bowl.
Add remaining eggplant to oil remaining in skillet; cook and stir 5 minutes.
Remove egg plant with slotted spoon to plate or bowl.
If there is no oil remaining in skillet, press eggplant with back of spoon to extract at least 2 tablespoons (30 mL) oil and place oil in skillet.
Add reserved garlic, the basil and oregano to skillet; saute over medium heat 30 seconds.
Stir in reserved tomatoes, the water, tomato paste, salt and pepper.
Simmer uncovered, stirring occasionally, 5 minutes.
Stir eggplant into sauce.
Cook and stir over low heat until thick, about 5 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Vegetable

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