THE EXOTIC EGGPLANT

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Halve a two-pound eggplant lengthwise and scoop out the center, leaving a wall about 1/2 inch thick. Chop up the scooped-out sections ... and saute 'em with 1/2 cup of butter, 1/4 cup of minced onion, 1 clove of minced garlic, and 2 tablespoons of minced celery ... until the onion is golden brown.

In a separate bowl, combine 1 pint of drained and chopped oysters, 1 cup of soft bread crumbs, 1 /4 cup of minced parsley, and 1/2 teaspoon of thyme ... then stir this combination into the cooked ingredients. Spoon the mixture into the eggplant shells, place 'em in a buttered heatproof dish, and bake at 375°F for 30 minutes. These elegant eggplant "boats" will serve six people.

AUBERGINE CONTINENTAL

This superlative eggplant extravaganza from France is served cold as an hors d'oeuvre, and-in Italy-is used as an equally unusual and delicious hot vegetable side dish.

First boil or bake an eggplant, and while it's cooking-chop 1 onion, 1 seeded green pepper, and 1 tomato into very fine pieces. Add 1 thinly sliced zucchini and 1 clove of minced garlic . . . then heat up 4 tablespoons of olive oil in a large skillet and sauté the mixture until its ingredients are limp and tender. When the eggplant is done, peel it, chop it very fine, and add it to the skillet ... flavored with 2 tablespoons of red wine, a little oregano, salt, and pepper. Mix everything well, stir in half a can of tomato paste, and-finally-simmer the mouthwaterin' delight for 45 minutes.

You can serve this dish hot, or chill the delicacy and offer it as a dip ... with crackers or potato chips. Either way, your guests will love it!

EXQUISITE EGGPLANT PROVENÇAL

Wash and peel a firm eggplant, cut it into 1/2-inch slices, and season the chunks with salt, pepper, and a dash of paprika. Then sprinkle a mixture of finely chopped parsley, garlic, and bread crumbs over the vegetable. Place the slices-with a thin coat of olive oil on top-on a lightly greased piepan . .. and broil the dish until it's lightly browned and tender.

RSS | Comments | E-mail | Print