AIB Cooking Book - Klaus Meyer homepage

Methoddology
1. Peeel
off strips of
the eggplant
skin at 1‐inch
inteervals
to makke
a stripped d effect. Cut off the
stemm
portion, thhen
cut each h eggplant in half
lenggthwise
(Phooto
1).
2. Make
a deep lengthwise
slit t along the fllesh
sidee
of the eggpplant,
making g sure you doon't
punncture
the skkin.
Cut a ver ry small portiion
of
the skin side of the eggplant t to make a fflat
secttion
so the eeggplant
can sit correctlyy
in the
skilllet
later. Saltt
the flesh an nd set aside, flesh
sidee
down, on some
paper towels t for 300
minnutes
to leach
the eggpla ant of its bitteer
juicces.
Dry with kitchen paper.
3. In a large skillett,
heat 1/ 4 cup
of the olive
oil
oveer
high heat aand
once it's s smoking, fryy
the
egggplant,
flesh sside
down, until u golden bbrown,
aboout
4 minutes.
Remove fr rom the skilleet
to
drain
on some kkitchen
pape er. (Alternativvely,
youu
may grill the
eggplants, which reducces
the
fat tthey
absorb) ).
4. In the
same skillet,
add the remaining oil
and
heaat
over mediuum‐high
hea at, then cookk
the
onioon
and garlicc
until soft an nd yellow, foor
aboout
5 minutes,
stirring fre equently so tthe
garllic
doesn't buurn
(Photo 2). 2
5. Trannsfer
the onions
to a me edium‐size boowl
and
mixx
well with thhe
tomatoes, , parsley, dilll,
sugar,
saltt
to taste, and
a few table espoons of the
coooking
oil (Phooto
3).
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