2 Eggplant Recipes from La Cucina Mag

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Hi all,

 

I just joined this great list so here is my first posting from an

Italian recipe magazine.

 

JoAnn

 

* Exported from MasterCook *

 

Melanzane A Funghetti (Eggplant)

 

Recipe By : The Magazine of La Cucina Italiana

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Vegetables

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds eggplants -- cubed

1 tablespoon salt

1/2 cup extra-virgin olive oil

1 tablespoon tomato concentrate

1 tablespoon salted capers -- rinsed, chopped

1 tablespoon Italian parsley -- minced

1 teaspoon garlic -- minced

 

Place the eggplants in a colander and sprinkle them with the salt. Let

them drain their bitter juices for 1 hour. Rinse and blot dry with paper

towels.

 

Heat the olive oil in a wide pan, add the eggplant cubes, and cook until

they are lightly golden and soft, about 10 minutes, being careful not to

burn them or let them turn brown. Dissolve the tomato concentrate in 2

tablespoons water, Add the tomato water to the pan along with the

capers, and stir gently over high heat to avoid crushing the eggplants;

cook for 3 more minutes.

 

Fold in the parsley and garlic; cook for 5 more minutes over medium

heat. Serve the eggplants at room temperature with other vegetables as

part of an antipasto selection or as a side dish.

 

Recipe from The Magazine of La Cucina Italiana February 1999 ISSN

1090-4484 is published every two months by The Mediterranean Gourmet &

Travel Company, 230 Fifth Avenue, NY NY

 

Posted to Veg-Recipe list 4/99 by JoAnn Pellegrino

 

 

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* Exported from MasterCook *

 

Pomodori Ripieni di Melanzane (Eggplant Stuffed Tomatoes)

 

Recipe By : The Magazine of La Cucina Italiana

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

6 medium tomatoes -- ripe but firm

1 tablespoon salt

plus extra salt

1/4 cup extra-virgin olive oil

1 clove garlic -- peeled

1 pound eggplant -- peeled, diced 1/2 "

1 scallion -- thinly sliced

1 teaspoon capers

12 leaves basil -- torn

freshly ground black pepper

3 tablespoons red wine vinegar

 

Cut a lid from the top of each tomato; scoop out the flesh (reserve it

for other use), sprinkle the inside with the salt, and turn upside down

to purge excess water for 30 minutes.

 

Meanwhile, heat the olive oil in a wide pan; add the garlic and

eggplant, and saute over medium heat until the eggplant is golden but

not brown, about 10 minutes, stirring often to prevent the eggplant from

sticking or burning; fold in the scallion, capers, basil, and pepper.

 

Deglaze the pan with the vinegar, season with salt, and stir well. Cook

the eggplant for 1 more minute, or until the vinegar has evaporated;

remove from the heat and cool to room temperature.

 

Stuff the tomatoes with the eggplant saute and arrange on a serving

platter; serve at room temperature. Serves 6.

 

Recipe from The Magazine of La Cucina Italiana April 1999 ISSN

1090-4484 is published every two months by The Mediterranean Gourmet &

Travel Company, 230 Fifth Avenue, NY NY

 

Posted to Veg-Recipe 4/99 by JoAnn Pellegrino

 

 

 

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