1 large eggplant
½ tsp. salt
3 Tbs. butter
1 onion, chopped
3 garlic cloves,
chopped
½ red pepper,
chopped
½ yellow pepper,
chopped
½ green pepper,
chopped
1 tsp. paprika
¼ tsp. hot paprika
(or squirt of something spicy)
1 egg, beaten
¼ cup tomato paste
Peel and cube
eggplant. Rinse well and place in pot of water with ¼ tsp. salt. Simmer until tender, 15 minutes. While the eggplant is cooking, sauté the
onion, garlic and peppers in 1 Tbs. butter till just starting to brown. Drain the eggplant in a strainer and mash it
with a potato masher to make a mush and drain excess water. Place eggplant in pan with peppers. Add 1 Tbs. butter, tomato paste, and
seasonings. Remove from heat and let
cool slightly. Add egg. Oil a Pyrex dish with remaining 1 Tbs. of
butter. Place eggplant mixture in
it. Bake for 45 minutes at 350 degrees
or microwave on high for about 12 minutes.
1½ hours preparation time. Makes
6-8 servings.
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