How To make Sauteed Eggplant with Tomato Garlic Sauce
How To make Sauteed Eggplant with Tomato Garlic Sauce
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1 ea Eggplant Salt Extra virgin olive oil 10 oz Can tomatoes with liquid 1 ea Chopped tomato 1 tb Tomato paste 2 tb Water 2 ts Mashed garlic 2 ts Vinegar Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours. Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain. Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat. Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
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Pasta Alla Norma
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Egyptian Baked Eggplant w/ Tomato Sauce (aka Mesa'a'ah) | MUHAMMED THE EGYPTIAN COOK
???????? Try this Egyptian Mesa'a'ah. It is a fried eggplant with tomato sauce. ✔️ Fried eggplant. ✔️ Baked eggplant. ✔️ LET'S GO!
???? Mesa'a'ah
INGREDIENTS: 3 eggplants | olive oil | 1 onion | 6 sweet peppers | 3 jalapenos | 1 cup tomato sauce | 1 cup water | 1 tbsp. minced garlic | salt and pepper to taste
COOKING INSTRUCTIONS: - Eggplant: When frying the eggplant, do not continue to add olive oil (or whichever oil you choose). Eggplant is like a sponge and will soak up all of the oil that you add. If you use too much, it will ooze out as soon as you bite into it. - Eggplant: Fry for five minutes on each side (or until golden brown) over medium high heat. - Bake in the oven at 400° i F for 30 minutes.