Eggplant Bruschetta 2 tablespoons
salt Using paper towels, press eggplant to release moisture. Wipe
off moisture and salt from slices. Add onion and cook until lightly browned and softened (5 to 6 minutes). Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles saut�ed mushrooms. Remove from heat, season to taste with salt and pepper and
allow to cool to room temperature. Stir in parsley. |
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