Yummy eggplant-patlilya

1 Servings

Ingredients

Quantity Ingredient
1 medium Eggplant, blanched -- till
Tender
Plunge in ice water -- to
Cool
Peel & chop very finely
Heat:
¼ cup Olive oil in skillet --
Add
1 medium Onion -- finely chopped
¼ cup Chopped shallots
1 2 cloves
And the eggplant
Saute until quite dry --
Add:
¼ cup Tomato paste
Garlic -- finely chopped

Directions

Stir to combine thoroughly. Simmer the mixture until it is very thick and almost sticking to the pan. Season to taste with salt and freshly ground pepper, a Tablespoon of sugar and 3 Tablespoons lemonjuice. Cool and chill.

Serve on greens with a garnish of the yolks and whites of 2 hardboiled eggs, chopped separately, chopped onion, chopped parsley, then drizzle olive oil over the top and garnish with paper-thin lemon slices. This is a delicious appetizer and a very good spread for bread or crisp toast." I served it on french bread without any garnishes and I picture it on focaccia sprinkled with sesame seeds and parsley or maybe a wee bit of lemon basil. And I used my processor where appropriate.

Recipe By : DDMmom

From: Dscollin@... Date: Sun, 19 Feb 1995 22:04:25 -0500 File

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