cooked eggplant
(1 rating)
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This is part of a series of 'eggplant' recipes taken from a vintage cookbook. Please use any light oil of your choice, not necessarily the fat and butter listed. I usually use Canola oil.
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(1 rating)
yield
6 to 8
prep time
10 Min
cook time
30 Min
Ingredients For cooked eggplant
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2 lbeggplant
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1/2- 1 cwater
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3/4 tspsalt
How To Make cooked eggplant
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1Pare eggplant and cut into 1/4 inch slices. Heat water and salt to boiling, add eggplant, cover pan tightly to prevent escape of steam and heat again to boiling.
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2Reduce heat at once and simmer 15 to 20 minutes. Drain if necessary. (Makes 3 1/2 to 4 cups diced.)
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3To serve, season with butter and pepper.
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