Vegetarian Cooking for Everyone by Deborah Madison

Author:Deborah Madison [Madison, Deborah]
Language: eng
Format: epub, pdf
ISBN: 978-0-307-88576-0
Publisher: Crown Publishing Group
Published: 1997-03-24T16:00:00+00:00

SERVS 4 TO 6

4 oblong Asian or Italian eggplants, about 6 ounces each

About ⅓ cup olive oil

Salt and freshly milled pepper

4 ripe tomatoes, peeled, seeded, and chopped

2 to 3 ounces feta cheese

½ teaspoon dried oregano

Preheat the oven to 375°F. Slice each eggplant lengthwise in half and score the cut sides in a crisscross pattern.

Heat 3 tablespoons of the oil in a large skillet. Add the eggplant, cut sides down, and fry over medium-high heat until golden. Fry the second sides for a few minutes, then remove to a plate and season with salt and pepper. Wipe out the pan.

Heat 1 tablespoon fresh oil in the skillet, add the tomatoes, and cook over medium-high heat until they have broken down into a chunky sauce, 5 to 10 minutes. Season with salt and pepper to taste.

Set the eggplants, cut sides up and snugly side by side, in a baking dish. Crumble the cheese over the tops, spoon the tomato over the cheese, and sprinkle with the oregano. Cover and bake until the eggplant is tender, about 40 minutes. Uncover and bake 5 minutes more.

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