Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Eggplant Catalana
Famous Authors (View All Authors)
Vegetables - Eggplant Catalana Post by :senaia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2633

Click below to download : Vegetables - Eggplant Catalana (Format : PDF)

Vegetables - Eggplant Catalana

4 large eggplants
1 medium size onion
garlic to taste
1/4 liter oil
1 lb. fresh tomatoes
6 walnuts
fresh persil
1 cup of chicken or beef stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.
If you like this book please share to your friends :

Vegetables - Eggplant Caviar Vegetables - Eggplant Caviar

Vegetables - Eggplant Caviar
3 medium eggplants (about 3 pounds total) 12 cloves of garlic, peeled 1 tablespoon coarse (kosher) salt 6 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon freshly ground black pepper salt to taste 3/4 cup golden raisins 2 ripe plum tomatoes, cut into 1/4 inch dice 1/2 cup pitted and chopped imported black olives 1/2 cup toasted pine nuts 1/4 cup dice red onion Preheat oven to 400 degrees Cut eggplants in half lengthwise. Make deep slits in the flesh (do not pierce the skins) and insert 2 cloves of garlic in each half. Place eggplants

Vegetables - Eggplant -  Eggplant Casserole By Lou Violette Vegetables - Eggplant - Eggplant Casserole By Lou Violette

Vegetables - Eggplant -  Eggplant Casserole By Lou Violette
1-2 eggplants 2 (10 ounce) cans Rotel tomatoes 1 (10 3/4 ounce) can undiluted cream of mushroom soup 2 eggs 1/2 cup chopped onion 1 cup chopped bell pepper 1/2 stick or less margarine salt & pepper 1 cup grated cheese 1 cup crushed crackers or croutons Peel and slice eggplant. Boil 3 to 5 minutes.Mix everything except cheese and crackers. Layer and repeat. Bake at 350 for 35 minutes.