Eggplant with Breadcrumbs and Herbs - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Eggplant with Breadcrumbs and Herbs

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetarian

French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons butter

1 tablespoon peanut oil

1 large eggplant, peeled and cut into -- 1/2 inch slices

1/4 cup flour

2 cloves garlic -- minced

1 tablespoon parsley -- chopped

2 tablespoons breadcrumbs

Chopped fresh fines herbes:tarragon, -- chervil and

chives

Salt and freshly ground pepper

Cayenne

 

In a large skillet, heat the butter and oil. Dip the eggplant in the flour,

shake off the excess, and brown the vegetable, turning to each side every minute

or two. Continue to cook thoroughly but it should hold its shape. Season very

lightly with salt each time it is turned and finish with pepper and cayenne.

Place eggplant in a warm shallow serving dish.

 

In a skillet, melt the 4 tablespoons butter; add the garlic, parsley,

breadcrumbs and herbs. Mix well, spread over the eggplant, and serve.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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NOTES : Aubergines à la Toulousaine