Eggplant with Tomato and Cream Sauce - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Eggplant with Tomato and Cream Sauce

 

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

Serving Size : 6 Preparation Time :0:00

Categories : French Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 cup heavy cream

2 pounds ripe tomatoes

4 tablespoons butter

1 large onion -- finely chopped

3 small eggplants

Flour for dredging eggplant

2 tablespoons olive oil

1/2 cup grated Gruyére cheese

4 tablespoons chopped parsley

Salt and freshly ground pepper

 

Pour the heavy cream into a small saucepan and reduce it slowly by half over a

low flame; keep warm on reserve.

 

Peel, seed, and coarsely chop the tomatoes. In a saucepan, heat 2 tablespoons

butter, add the onion, and sauté until translucent. Add the tomatoes, season

with salt, and cook until the tomato liquid evaporates, about 10 minutes. Season

with pepper and keep ready. Mix half the reduced cream into the tomatoes;

reserve the remaining cream.

 

Peel the eggplant; cut in half lengthwise, then cut each half into quarters, and

cut each quarter into thirds. Dredge in flour; season with salt and set on a

cake rack.

 

In a skillet, sauté the eggplant slices in the remaining butter mixed with the

olive oil on medium heat until they are browned; lower the heat and continue to

cook until tender. Season lightly with salt and pepper.

 

Add the grated cheese to the hot reserved cream and mix until it melts. If it is

too thick, thin with a bit more cream. Pour a layer of the tomato/cream mixture

into a baking dish. Arrange the cooked eggplant slices neatly in a line. Cover

half the surface of the eggplant with the tomato mixture and then cover half of

that surface with the cream/cheese sauce. Brown the dish under the broiler 2 to

3 minutes; sprinkle with parsley and serve piping hot.

 

1001 Things to do with eggplant @

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

 

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