Eggplant Pilaf - Byron Ayanoglu - Josephine Araldo & Robert Reynolds - From a Breton Garden

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* Exported from MasterCook *

 

Eggplant Sautéed in Butter

 

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

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

1 large firm eggplant

4 tablespoons butter

1 large onion -- sliced

1 tablespoon peanut oil

Salt and freshly ground pepper

 

Remove the skin from the eggplant; slice into 2-inch thick slices. Salt and

rinse. Cut into 1-inch dice and keep ready.

 

In a skillet, sauté the onion in 1 tablespoon butter until golden; remove with a

slotted spoon and set aside. In the same pan, heat the remaining 3 tablespoons

butter and the oil, add the eggplant, and toss to coat well. Cook on medium heat

until the vegetable browns. The eggplant should hold its shape during the

cooking; don't allow it to become mushy. Add the onion, cover, and continue

cooking until the vegetable is completely cooked yet retains its shape. Season

with salt and pepper, and serve immediately.

 

1001 Things to do with eggplant @

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

 

 

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