the priest fainted
(2 ratings)
This recipe has it's own legend. The Legend goes like this: A priest received as a dowry, 5 large jars of olive oil when he married a beautiful woman. To his delight she was an excellent cook and she made an eggplant dish which was better than peanut butter & jam sandwiches. He asked for this dish again on their second supper and again on the third supper. When he asked for the eggplant dish 4 nights in a row his new partner replied that it was not possible to make it again as they ran out of olive oil. When the Priest heard this he fainted!
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(2 ratings)
yield
4 to6
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For the priest fainted
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3 mdeggplants
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4 Tbsp+ 2 tsp. salt
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6 mdonions, sliced & separated into rings
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7 lgcloves garlic, finely chopped
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5 mdripe tomatoes, finely chopped
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8 Tbspolive oil
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1 cwater
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4 Tbspfinely chopped parsley
How To Make the priest fainted
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1Cut off stems, peel, and slice eggplants lengthwise. Sprinkle with 2 Tbsp salt and let stand 30 minutes. Repeat with onion rings.
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2Drain the eggplant and pat dry; pat dry the onion rings.
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3Combine onion, garlic, and tomatoes in a bowl. Sprinkle with 2 tsp of salt.
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4Pour 2-tsp olive oil in a wide bottomed skillet with a cover. Layer the eggplant and the tomato mixture in the skillet. Add 6 Tbsp olive oil and the water. Bring mixture to a boil, reduce heat, cover and let simmer slowly for 1-1/2 hours. Sprinkle with parsley and serve at room temperature.
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