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