Eggplant Fricassée
Eggplant, tomato, and onion is a classic flavor combination much enjoyed in Mediterranean France and Italy. In this dish, the humble vegetables are given a rich treatment by a swirl of beaten egg added at the end, off the heat. The heat of the vegetables cooks the egg slightly while leaving it runny, similar to the way some Italian soups are finished. Eggplant is a vegetable not enjoyed as much in America as it ought to be. I cooked this recipe and a few other eggplant dishes during the summer to add more eggplant to my reperatory.
Heat & Knives
The Recipe
Source: The Silver Spoon
5 eggplants, thickly sliced
2 tablespoons butter
3 tablespoons olive oil
1 onion, chopped
1 pound 2 ounces ripe plum tomatoes, peeled, seeded and chopped
1 fresh flat-leaf parsley sprig, chopped
1 garlic clove, chopped
2 eggs
juice of 1 lemon, strained
salt and pepper
Place the eggplant slices in a colander, sprinkle with salt and let drain for 30 minutes. Meanwhile, ,melt the butter with the oil in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Rinse the eggplants, pat dry and add to the pan, then add the tomatoes, parsley and garlic and season with salt and pepper. Mix well and cook over medium heat for about 15 minutes or until the eggplants are tender. Remove the pan from the heat. Beat the eggs with the lemon juice and pour over the eggplant mixture. Stir rapidly so that the egg does not scramble but coats the mixture like a cream. Transfer the fricassée to a warm serving dish and serve immediately.
