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[rootofnewt]

so, you wanna make slimy eggplant mush?

• two large eggplants, stemmed and cut into 1/2" to 1" cubes


• three onions (or one huge vidalia), coarsely chopped


• oil for frying


• two pounds fresh tomatoes, peeled and finely chopped


• one granny smith apple, cored, peeled and finely chopped


• two dill pickles, diced


• salt, pepper, red wine vinegar

1. put the cubes in a colander and toss generously with coarse salt. let sit over a sink for at least 30 minutes, then rinse and dry well with paper towels


2. meanwhile, heat the oil (2-3 TB) in a large skillet over medium heat. sauté the onions until they turn golden. then transfer them to a large saucepan/stockpot with a lid.


3. add more oil (at least 3-4 TB) to the skillet. brown the eggplant cubes (a small batch at a time), transferring the browned cubes to the stockpot.


4. add the pickles, tomatoes, and apple to the eggplant and onion mixture. cook over medium-hot heat for 10-15 minutes, then reduce heat to low, cover, and simmer for 2.5 hours.


5. season with salt, pepper, and just over a tablespoon of red wine vinegar


6. serve cold or at room temperature

this is more or less from Please To The Table, a russian cookbook. i cook it from memory these days, but that's where i originally found the recipe. :)


D

Comments

[circumspectly.livejournal.com]

thankies muchly! i *really* like eggplant. :)