Eggplant
photo by under12parsecs
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 large eggplant, sliced (aubergines)
- 2 small ripe tomatoes
- 3 garlic cloves, crushed
- 14.79 ml parsley, fresh chopped
- 0.61 ml salt
- 0.61 ml pepper
- 19.71 ml extra virgin olive oil (one teaspoon for each layer)
- parmesan cheese (optional)
directions
- Clean the eggplant with cold water and then slice length wise into slices about the thickness of a finger, making horizontal and vertical incisions into the flesh of the vegetable.
- Salt these slices and place them in a colander with a plate on top to weight them down. Leave them for about half an hour.
- Clean the tomatoes, remove any seeds and dice them.
- Rinse the eggplant under cold water and dry them with some kitchen towel.
- Arrange a layer of eggplant in an oven dish, scatter some of the diced tomatoes, some crushed garlic, parsley and a little salt and pepper.
- Drizzle with olive oil.
- Repeat this process with other layers until all of the ingredients are finished. Place in a pre heated oven at 350F/180°C and cook for half an hour.
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RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.