Thursday, November 4, 2010

Fried Eggplant Jerusalem Sephardic Style

This a recipe from my auntie that I crank out every once in awhile and it is quite good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

3 medium eggplants (I just use one)
1 egg plus one egg white
small can of tomato puree (6 oz paste)
2 cloves garlic
salt and pepper

First, slice the eggplant and set on a pan overnight.

Next, crack an egg and egg white and add s & p

dip the eggplant in the egg

next, fry the eggplant in vegetable oil heated over medium heat, turning so that it is golden on both sides :)

Next, fry garlic in a small amount of oil and then add tomato puree and three times its amount in water, and stir over medium heat

when it is boiling, add the eggplant and cover and let sit for 15 minutes.

you can eat it hot or put in the refridgerator and eat it cold. YUM!!!!!!!!!!!!!!!!

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