ABOUT:
Recipe came from my mother
Servings:
INGREDIENTS:
Eggplans
Salt
mayo
garlic
pepper
DIRECTIONS:
Cut eggplant with rings, put salt over the slices
Smash them to get bitterness out
Fry on max
Add topping – mayo+garlic+pepper
Fried Eggplants Sunday, Sep 28 2008
Appetizer and Italian and Russian and Vegetables Eggplants 6:58 pm
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Appetizer and Italian and Mediterranean and Vegetables Appetizer, Eggplants 10:14 pm
ABOUT:
From Bon Appetit
INGREDIENTS:
1 eggplant, chopped
1/4 c. olive oil
1 garlic cloves, minced
1 onion, chopped
1 green pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2/3 c. white wine
1 can diced tomatoes, drained
crusty French or Italian bread
feta or gorgonzola cheese, crumbled
DIRECTIONS:
Slice eggplant into 3/4 inch thick rounds. Sprinkle with salt and let stand for 45 minutes. Meanwhile, seed and chop all peppers and onion. When time is up, cut eggplant into bite-sized cubes.
Heat oil with garlic in large skillet over medium heat until garlic begins to brown. Add onion, sauté until golden. Add eggplant, peppers and wine. Cover and simmer until peppers are tender, stirring occasionally, about 30 minutes.
Add tomatoes. increase heat to medium-high heat and sauté uncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. Serve with toasted crusty bread and sprinkle with cheese before serving.
