Fancy Eggplants
Recipe
About 6-8 Medium Eggplants
6-8 Medium Eggplants
2 generous cups very good quality Extra Virgin Olive Oil
3 garlic cloves, thinly slivered
A generous ½ cup of chopped Anchovies
About ½ Cup Flat Leaf Parsley, shred with hands
6-8 Medium Eggplants
2 generous cups very good quality Extra Virgin Olive Oil
3 garlic cloves, thinly slivered
A generous ½ cup of chopped Anchovies
About ½ Cup Flat Leaf Parsley, shred with hands
How To:
1. Create accordion cuts through your eggplants, running before the stem (leave stem on) delicately.
Spread them open.
Spread them open.
2. In a large pan on medium low, drizzle olive oil, spread open the eggplants, salt them and then place
them in the pan. Add 1 cup water and let simmer. Remember this process takes time, don’t rush it.
them in the pan. Add 1 cup water and let simmer. Remember this process takes time, don’t rush it.
3. Let cook slowly and check them from time to time. Turn them around every 8 minutes or so
ensuring even cooking
4. Meanwhile, in a large decorative dish, add the extra virgin olive oil, slivered garlic and chopped
anchovies along with the parsley. Spread even around.
5. Once eggplants are cooked, transfer them to the decorative plater, and rotate them gently in the
mixture ensuring they get evenly embedded.
6. Let them absorb at least 2-3 hours before serving, rotating them from time to time.