Difference Between Amoxicillin And Flucloxacillin

Eggplant Mirza Qasemi

Melanzane alla Mirza Qashemi , originally uploaded by fugzu .

I could not resist and I bought yet another book in the series The reader greedy published by Ponte alle Grazie.
The new volume is called "Persian Cooking", author Chiara Riccarand.

I just started but here is a recipe for an appetizer made with eggplant.


INGREDIENTS (6 persons)

6-7 medium eggplants 6 cloves garlic

150 g oil

3-4 eggs 1-2 ripe tomatoes
salt, pepper

PROCEDURE

Roast the flame (or in the oven) the eggplant whole until they are completely cooked.

Blanch the tomatoes, peel and remove seeds.
Remove the pulp from the eggplant, drain and let cool.
Finely chop with a knife.

Peel and crush the garlic and sauté lightly with the oil in a pan.
add the eggplant, then tomatoes in small cubes.
Dry the mixture over the flame.

Beat eggs in a bowl and pour the mixture of eggplant cook stirring all the time because it curdle.

Serve hot or cold on a tray decorated with slices of tomatoes. Excellent as a snack or appetizer served with warm bread.

CONSIDERATIONS

I made a small dose, using a large eggplant, 1 clove garlic and 1 egg. I had ripe tomatoes and tasty so I replaced them with a little 'of tomato paste.

I cooked the eggplant in the oven and we have used this cold appetizer.

Really great, unique flavors and delicate textures. Goodness knows that by following the directions to the letter and having tasty ingredients and season!