Prep 45 mins
Cook 45 mins
I love eggplant and this interesting recipe taken from "The Philadelphia Orchestra Cookbook", published in 1980, looks very tempting. You have to start a day before you wish to serve this dish.
- 3 large eggplants, peeled, cubed, & liberally salted
- 5 tablespoons cooking oil
- 3 onions, peeled & diced
- 1 bunch parsley, washed & chopped
- 3 garlic cloves, peeled & crushed
- 1⁄2 teaspoon nutmeg
- 1 teaspoon thyme
- 1⁄2 cup basil, freshly chopped
- salt & pepper
- 6 eggs, beaten lightly
- hollandaise sauce or tomato sauce or parmesan cheese, as you wish
- The day before put the salted eggplant into a colander and weigh it down to press out bitter juices.
- The next day squeeze out as much juice as possible using your hands. In a large skillet heat the oil and cook the eggplant, onion, and garlic until soft and translucent, about 25 minutes over low heat. Purée this mixture in a blender or food processor with the nutmeg, thyme, basil, parsley, and the eggs. Season to taste with salt & pepper.
- Pour into an oiled soufflé dish and bake in a preheated 350 degree F oven for 45 minutes, or until a knife inserted in the center comes out clean.
- Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.