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Sultan S Eggplant

Western.Chefs's picture
Ingredients
  Eggplant 1 Large
  Lemon juice 1⁄2 Teaspoon
  Light cream 1⁄4 Cup (4 tbs)
  Soft white bread crumbs 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Grated parmesan cheese 2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Minced parsley 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 400° F.

MAKING
2. Using a fork, prick eggplant through the flesh, in several place.
3. Place in a roasting pan.
4. Roast it for about 1 hour, turning occasionally until flesh is soft and skin has shriveled
5. Remove and place in a plastic bag and allow it to cool.
6. Peal off the skin and place the eggplant flesh in a skillet.
7. Use a fork or an electric hand beater to lightly mash into a pulp
8. Stir in lemon juice.
9. Reheat over a low flame, stirring, until warmed.
10. Add and blend in cream, bread crumbs, cheese, butter and seasonings.
11. Continue heating, stirring until the cheese, butter and cream have blended in.

SERVING
12. Dish out into a bowl.
13. Garnish with parsley and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
4

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