Lenten Eggplant (Aubergine)

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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