... Eggplant on the grill and Fried eggplant

Ella Letterie

When buying eggplant, I select a long slender one as it would have fewer seeds, and I also look for a very rich purple color.

Eggplant on the Grill
3 cloves garlic, peeled and crushed
3/4 cup minced parsley (can use dry)
1/2 cup extra-virgin olive oil
salt and pepper to taste
2 medium eggplants

Mix the garlic with the parsley, salt, pepper and oil and set aside for several hours.

Peel the eggplant and slice lengthwise into 1/4-inch slices. Salt each slice, and put them in a colander with a weight on top to remove the moisture. Heat the grill, and wipe the eggplant dry with paper towels. Place the eggplant slices on the grill until soft and browned. (about 5 minutes).

Place eggplant slices in  serving dish and pour the olive oil mixture on top.

This dish is very tasty when served with a very hard crusted  bread.

Fried Eggplant

1 medium eggplant
juice of 1 lemon
1/2 cup seasoned bread crumbs
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, minced
1 medium size red or green pepper
salt and black pepper

Peel eggplant and cut into cubes.
Place cubes in a bowl and pour lemon juice over and mix very well.

Sprinkle the bread crumbs over the eggplant and mix to coat all the cubes. Put olive oil and butter in a fry pan to heat.
Add the minced onions and cook until medium brown.

Wash the pepper and discard the seeds and white membrane, then cut into strips.

Add eggplant cubes and pepper strips to fry pan, cover and cook slowly for 20 minutes. Uncover, then season with salt and pepper to taste, and stir.

Cook uncovered for 2 minutes longer.


August 6, 1999

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