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Sunday, December 23, 2012,10:22 PM by
J.Sujatha

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PROVENGALE PUREE OF AUBERGINES (EGGPLANT)

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place aubergine (eggplant) slices in a colander and sprinkle generously with salt. Leave for 15 minutes to drain.
  • Meanwhile, heat the oil in a heavy-based pan, add the onion and fry gently until tender but not colored.
  • Add the tomatoes and continue to cook gently, pressing tomatoes to break them up.
  • Drain aubergines (eggplant) and rinse. Dry thoroughly, and then add to the pan with the garlic and half the parsley.
  • Stir well, cover and cook gently for 20 to 30 minutes until mixture becomes a puree when pressed with a wooden spoon.
  • Add enough Parmesan, salt, pepper and parsley until taste is to your liking.
  • Serve hot with buttered toast.

INGREDIENTS

  • 2 medium aubergine, sliced into thin rounds
  • Salt
  • 6 tablespoons Cooking oil
  • 2 onion, peeled and thinly sliced
  • 4 tomatoes, skinned, chopped and seeded
  • 4 cloves garlic, peeled and finely chopped
  • 2 to 4 tablespoons chopped parsley
  • 100 grams Parmesan cheese, grated
  • Posted Sunday, February 12, 2023 at 5:57:14 PM

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