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    You are in: Home / Recipes / Lenten Eggplant (Aubergine) Recipe
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    Lenten Eggplant (Aubergine)

    1/1 Photo of Lenten Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kumquat the Cat's friend's Note:

    Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube. This particular recipe is from Romania, Toolie's country of ancestry (I believe). I've reduced the starting point for the amount of oil (was 1/2 cup), but you can add that amount if you think it's necessary (as you know eggplants are very absorbent). I think the black olives and dill made this dish. I tried this tonight and was very pleased with the taste. Like Bluemoon said, it's not quite a ratatouille but tastes great! Four servings are very filling, so I've changed to 4-6. Be careful with additional salt.

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    Units: US | Metric

    • 2 large eggplants, washed
    • 2 tablespoons vegetable oil (or more)
    • 2 tablespoons salt (to taste)
    • 1 large onion, minced
    • 6 scallions, minced
    • 2 tablespoons fresh dill, minced
    • 2 large tomatoes, finely chopped
    • salt and pepper (to taste)
    • 1 tablespoon flour
    • 3 tablespoons parsley, minced
    • 24 Greek olives


    1. 1
      Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
    2. 2
      Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
    3. 3
      In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
    4. 4
      Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
    5. 5
      When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
    6. 6
      Add olives to heat through. Can be served hot or cold.

    Ratings & Reviews:

    • on March 23, 2009


      I rated it 5 stars and DH rated it 3 stars, so we will settle for a 4. I agree that the olives make the dish, but do not throw them in until the very end as the recipe reads; you will find in the leftovers that there is a very strong olive flavor. I served it under some swordfish and it was a great pairing. I admit to having subbed diced canned tomatoes for the fresh with great results. I also added a ton of garlic. . .yum! Thanks! Made for VEG*N TAG March 2009.

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    • on October 29, 2005


      A fabulous eggplant recipe, which would make a great side dish, an entrée or a substantial and delicious snack, on toast! Kumquat, when you do try this dish, you’ll find that as you suspected, it does indeed have lots of promise! Like so many recipes I’ve made and tried on the Zaar Tour, this one is just that little bit different from other more familiar recipes but those few little differences have made a world of difference. When I started to read it through I thought ‘ah, a ratatouille-type dish’ but the use of dill and the addition of the flour in step 5 makes it different again. Instead of the 2 tomatoes, I used I used my mother’s recipe for tomatoes - Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes - which I always have in the freezer. This brought with it the additional flavour of basil. And like katie, I added some garlic. Thank you so much for sharing this recipe, Kumquat! I LOVED it, and will be making it often.

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    • on October 20, 2005


      WOW! We loved this stuff!! I followed the recipe..except added 4 garlic cloves to eggplant when cooking! I served it with crusty bread! This will make a great appy!! Thanks!

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    Nutritional Facts for Lenten Eggplant (Aubergine)

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.8
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 3734.9 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 12.5 g
    Sugars 10.9 g
    Protein 4.8 g

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