Eggplant from Jon's Garden

Beth M.

By
@BakinTime

Eggplant is something I very seldom eat or cook, and I had half a dozen beautiful little ones given to me by my son, Jon this week.
So I searched my collection of cookbooks to find a recipe. I had thought I'd make Moussaka, but we had been eating hamburg this week already, and I wanted to make something simple with it.
This was called "Eggplant 'a la Grecque" in an old cookbook which was part of my mom's collection. It is a delicious side dish!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

WASH, PEEL AND SLICE EGGPLANT. SPRINKLE WITH SALT AND DRAIN ON PAPER TOWELS, COVERED.

5-6 small
eggplants, sliced and quartered.
1/3 c
olive oil
1/2 large
onion, chopped
2 clove
garlic, chopped
2 Tbsp
butter
2 c
chopped tomatoes, canned are fine.
1 tsp
salt
1 tsp
freshly grated nutmeg
1/2 tsp
black pepper
1
juice of one lemon, squeezed
1/2 c
fresh parsley, chopped

Directions Step-By-Step

1
Saute the eggplant in olive oil until golden brown, remove and keep warm in a bowl; add butter to pan and saute the onion and garlic. Return the eggplant to the pan, and add the tomatoes along with the juice,parsley, salt, pepper and nutmeg. Simmer about fifteen minutes,uncovered.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy