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Recipe: Stewed Eggplant (Berenjenas Sancochadas)

Side Dishes - Vegetables
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Stewed Eggplant(Berenjenas Sancochadas):
Betty Crocker's Mexican Cookbook.Recipes by Jose' Leopoldo Romero.
Serves 6-8

2 medium eggplants
1 Tbls.coarse salt
1/2 c.all-purpose flour
1/2 c.vegetable oil
1 medium onion,chopped(about 1/2 cup)
2 tomatoes,chopped
Juice of 1/2 lime(about 2 Tbls.)
1 clove garlic,finely chopped
1 tsp.dried oregano leaves
1/2 tsp.salt
1/4 tsp.pepper

Cut each eggplant crosswise into halves,cut each half lengthwise into 1/2 inch strips.Sprinkle eggplant with salt,let stand 15 minutes.Pat eggplant dry with paper towels.Toss eggplant with flour till evenly coated.

Heat oil in 10 inch skillet over med-high heat till hot.Cook about 1/3 of the eggplant,turning once till brown & crisp,about 4 minutes.Drain on paper towels.Repeat with remaining eggplant.

Cook & stir onion in same skillet over medium heat till tender.Add remaining ingredients,simmer uncovered,stirring occasionally,10 minutes.Stir in eggplant,heat till hot.

MsgID: 319864
Shared by: Mickey,Mo.
In reply to: Recipe: Side Dishes (8)
Board: Daily Recipe Swap at Recipelink.com
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