How to make it

  • Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Sauté eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

Reviews & Comments 2

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    " It was excellent "
    bostyn ate it and said...
    This sounds like a winner to me! GO EGGPLANT! Its a little known fact that eggplant is one of the more melancholy veggies of all garden vegetables.
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  • toml 8 years ago
    Your on a roll another 5 forks from me. My wife love egg plants. I will have to make this thenext time i get in trouble
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