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Eggplant Fricassee
Eggplant Fricassee
(Fricassea Di Melanzane)
 
 
Ingredients:
 
5 eggplants, thickly sliced
1 lb and 2 oz (500 grams) ripe plum tomatoes, peeled, seeded and chopped
2 eggs
1 garlic clove, chopped
1 oz (25 grams) butter
3 tablespoons extra virgin olive oil
1 onion, chopped
1 fresh flat-leaf parsley sprig, chopped
Juice of 1 lemon, strained
Salt and pepper
 
Directions:
 
Place the eggplant slices in a colander.
 
Sprinkle with salt and leave to drain for about 25-30 minutes.

Melt the butter with the olive oil in a saucepan.
 
Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes.

Rinse the eggplants, pat dry and add to the pan.
 
Add the tomatoes, parsley and garlic.
 
Season with salt and pepper.

Mix well and cook over a medium heat for about 15 minutes or until the eggplants are tender.

Remove the pan from the heat.

Beat the eggs with the lemon juice and pour over the eggplant mixture.

Stir rapidly so that the egg does not scramble but coats the mixture like a cream.

Transfer the fricassee to a warm serving dish and serve immediately. Serves 4.
 
That's it!
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