Flambeed Eggplant with Plums - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Flambeed Eggplant with Plums

 

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

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian French

 

Amount Measure Ingredient -- Preparation Method

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

2 medium eggplants

2 tablespoons (2-4) extra virgin olive oil

1/4 cup eau de vie or marc

Persillade

2 tablespoons (2-4) finely chopped parsley and 2 cloves -- garlic,

minced

6 (6-8) fresh plums, pitted and -- quartered

Salt and freshly ground pepper

 

Peel the skin from the eggplant and slice into 1 inch slices. Salt them on each

side and let sit for about 30 minutes to draw their water. Then rinse well under

cold water and dry.

 

Cut the eggplant slices into a large dice, about 1 inch square. Pour the olive

oil into a skillet over a medium flame. When the oil is hot, add enough eggplant

to cover the bottom of the pan. Toss well with wooden spoons so the eggplant is

coated with oil. Sauté, shaking the pan to prevent the vegetable from sticking

to the bottom. Cook until the eggplant starts to brown.

 

Once it has browned, carefully flambé the vegetable with half the eau de vie.

When the flame goes out, cover the pan, turn the heat to low and continue

cooking until the eggplant collapses. Don't cook it so long it turns to mush; it

should hold its shape. When cooked, set the vegetable aside. Repeat the

procedure for the second and subsequent batches until all the eggplant is

cooked.

 

Put all the eggplant back into the skillet and rewarm. Toss in the persillade;

when completely warm, toss in the quartered plums and serve at once.

 

1001 Things to do with eggplant @

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

 

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