Eggplant (Melitzana)

Slice two eggplants ¾ inch thick, salt, and sauté till brown
(Optional: thickly slice a few small potatoes, or one large, and saute.)
Layer eggplant in baking pan (with potatoes if using).
Braise 5 medium onions, sliced, in about a quarter inch of water.
When soft, add ¾ cup olive oil and sauté.

Chop 1 bunch parsley
Slice 3 cloves garlic
Coarsely chop 6 tomatoes.
Add salt, pepper, parsley, garlic and tomatoes to onion
Continue sautéing till slightly softened and reduced in volume.

Put sauce on top of eggplants (& potatoes if using)
Rinse sauce pan with a bit of water and pour into baking pan.

Bake at 350° for approximately 40 minutes.

1 Comment »

  1. Comment by Nicole (Nico's Eats)

    I love the way this recipe sounds, and I’ve been looking for something new to do with eggplant. Thanks.

    Nicole (Nico’s Eats)’s last blog post..Bonus weekend recipe: Croutons

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