Method :
Roast the eggplants in the oven at 400
degrees or over a gas flame until the skin puffs up; let the eggplants
cool until they can be handled, and then, using a small knife, peel away
the skin. Cut the flesh into 1/2 inch dice. Put all the ingredients except the lemon
juice and salt into a large skillet and cook over medium heat, stir
often, until the eggplant is soft and cooked through and most of the
liquid has evaporated. Cool to room temperature and season with salt and
lemon juice.
Serves 8
This is a great hors d'oeuvre on toasted
slices of bread, or as a salad or side dish.
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