1-1/4 pounds japanese eggplants
Cut off stem of eggplants and using a vegetable peeler, peel stripes off the skin. Fry eggplants in 3 tablespoons olive oil over medium heat, turning frequently till they are golden brown. Drain well.
1/2 cup olive oil
2 cups finely chopped onions
6 large garlic cloves, sliced
1 cup ripe tomatoes, diced
1/2 cup freshly chopped parsley
1/4 teaspoon salt
1 tablespoon sugar
Slit eggplants open along one side, but don't slit all the way through. Add remaining oil into skillet, sauté onion and garlic till they are limp. Add tomato and sauté a further 2 minutes. Add parsley, salt and sugar. Remove from heat. Fill eggplant to heaping.
Make sauce up to 1/4 cup by adding more water if necessary. Pour into pan. Cover and cook over very low heat for 45 minutes to 1 hour. Add more hot water during cooking if necessary. Serve cold with lemon juice as part of a buffet.
Nice simple dish ....has helped to convert a '' no frills '' cook to a ' let's go further east ' cook ...hopefully I'll get her into Lebanese cuisine eventually ...for me the epitome of middle eatern cuisine
john vaughan , Sheffield UK
try this with chopped fresh coriander instead of parsley and increase the amount of garlic. mmmmmmmmm!
geoff, w. wales
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