Summary
| Yield | |
|---|---|
| Source | adapted from The Silver Spoon, Phaedon Press, 2005 |
| Prep time | 1 hour |
| Recipe Categories | Savor the Season eggplant Summer Traveler |
Description
Tracey Graham, Emporia Farmers Market Manager, says, "I love eggplant, period, but this is the very best recipe I've ever tried. Yum yum yum yum yummmmmm!!!!"
Ingredients
- 5medium eggplants, thickly sliced (tracey goes with 1/2")
- 2Tbutter
- 3Tolive oil
- 1medium onion, chopped
- 18ozripe plum tomatoes (peeled, seeded and chopped)
- 3Tfresh flat-leaf parsley, chopped
- 1clvgarlic, minced
- 2eggs
- juice of one lemon
- salt and pepper, to taste
Instructions
Place the eggplant slices in a colander, sprinkle with salt and let drain for 30 minutes.
Meanwhile, melt the butter with the olive oil in a pan, add the onion and cook over low hear, stirring occasionally, for 5 minutes.
Rinse the eggplant, pat dry and add to the pan, then add the tomatoes, parsley and garlic and season with the salt and pepper.
Mix well and cook over medium heat for about 15 minutes or until the egglant is tender. Remove the pan from the heat.
Beat the eggs with the lemon juice and pour over the eggplant mixture. Stir rapidly so that the egg does not scramble, but coats the mixture like a cream. Transfer the fricasee to a warm serving dish and serve immediately.
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