Contributed by: Robert Cerello
Quick and easy to make and delicious.
Slice the eggplant.
Then cut off skin, working around the perimeter of slices.
Treat each slice with some lemon juice from cut quarter lemons, on both sides, to avoid browning.
Cut up the eggplant slices into 3/8" cubes. Using half the seasonings, season the cubes. Turn over and insure even coating. Treat cubes, again, with a second lemon quarter.
Cut up the onion to be used and store in a bowl. Cut up the garlic as noted.
Using a large fry pan, add olive oil enough just to cover most of the bottom. Heat for two minutes on high.
Introduce garlic into the pan and saute just until golden and starting to brown, about 1 minute, moving once.
Add eggplant and allow to cook 30 seconds before turning over to the other side in four or five spatula operations.
Swirl eggplant and repeat operations twice more.
Introduce onion into the pan. Cook, turning over every thirty seconds, for 1 1/2 minutes.
Reseason all with the second half of the spices.
Now immediately add the rice vinegar, sugar and lemon juice as desired. Lower heat a bit, then turn the mixture over and cook until done, about 1 1/2 minutes.
Meanwhile ready the tomatoes. Get out the feta cheese. Remove eggplant, garlic and onion mixture to a medium serving bowl. Add the tomato quarters. Treat with lemon quarter again, as desired. Add the feta cheese, crumbled.
Serve this dish hot, with bread of choice and medium dry white wine or sun tea or lemonade. Or allow to cool for half an hour. The dish can be refrigerated for forty minutes orovernight and will only improve in flavor. In this case, add the feta cheese at table.
Garnishes are also possible including either basil and half as much oregano, or chives or washed and minced salad olives, or 1 tsp. Italian parsley etc., etc.
May be doubled.
Serving Size: Makes 2 Servings
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