KCB 5.25: Italian Eggplant and Tomato Appetizer
Italian Eggplant and Tomato Appetizer
In the realm of Italian Cuisine, antipasto (appetizers) come in varied forms, much like the Middle Eastern equivalent, mezze. Savoury breads (crostini), vegetable salads, miniature pizzas (pizzette), and assorted simple vegetable entrees would feature as vegetarian anti-pasto. Here is my version of Anti-pasto di Melanzane, from Naples. Serve it at the outset of a main meal.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 4 to 6 appetizer-sized portions
• YIELD: Enough for 4 to 6 appetizer-sized portions
• 2 medium eggplants, washed
• 1 cup (250 ml) oil (not olive oil)
• 1/4 cup (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 3 ripe tomatoes, peeled, seeded, and chopped
• 1 tablespoon (20 ml) tomato paste
• 1/2 cup (125 ml) water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (1 ml) freshly ground black pepper
• 1 cup (250 ml) oil (not olive oil)
• 1/4 cup (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 3 ripe tomatoes, peeled, seeded, and chopped
• 1 tablespoon (20 ml) tomato paste
• 1/2 cup (125 ml) water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (1 ml) freshly ground black pepper
1. Cut the eggplants into 1/2 cm (1/4-inch) slices. Cut each slice into strips 6 cm (2 1/2 inches) long and 1/2 cm (1/4-inch) wide.
2. Heat the oil in a frying pan over moderately high heat. When the oil is hot, add enough eggplant strips to fill the frying pan. Shallow-fry the eggplant until it becomes soft. Remove the eggplant from the pan with a slotted spoon and drain.
3. Heat the olive oil in another frying pan over moderate heat. When the oil is hot, add asafoetida, tomatoes, tomato paste, and water. Cook uncovered for 10 minutes or until the sauce is thick.
4. Add the salt and pepper, mix well, and carefully add the eggplant. Serve either hot or cold.
|
Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-25
|