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Midi Poche

August 24, 2008

This is a recipe that I got off of Magpie Eats last summer. If I’m serving as a main dish I double it.

2 small eggplants, sliced into 1/2″ rounds
2T lemon juice
1 T plus 1/2 tsp salt
4T unsalted butter
2T olive oil
1 shallot, minced (or half an onion)
3C chopped, seeded tomatoes
Pinch of sugar
1/2 tsp chopped fresh thyme, or a pinch of dried
1T minced fresh basil, or 1 1/2 tsp dried
1 tsp crushed allspice
1/4C all-purpose flour
1C cooked rice
1/4C freshly grated Parmesan cheese
Preheat oven to 350F. Place the sliced eggplant in a colander. Sprinkle with the lemon juice and 1T salt. Let stand 30 minutes.
Meanwhile, heat 2T of the butter with 1T of the olive oil in a medium saucepan over medium heat.
Add the shallot. Cook 2 minutes. Add tomatoes; sprinkle with sugar. Add the thyme, basil, allspice and 1/2 tsp salt. Cook, uncovered over medium low heat 20 minutes. Set aside.
Brush eggplant with paper towels to remove salt. Pat dry. Heat more olive oil in a heavy skillet; dredge eggplant in flour and saute in batches until golden. Drain on paper towels. Layer rice, sauce and eggplant in a casserole dish, sprinkling cheese between layers. Bake, covered, for 35 minutes or so.
3 Comments leave one →
  1. Lisa permalink
    August 24, 2008 12:16 pm

    That sounds yummy!

  2. Angelina permalink
    August 26, 2008 3:53 am

    I had eggplant tonight. I think this sounds so good. I might have to try it.

  3. Lisa permalink
    August 26, 2008 9:04 pm

    Lisa-It is yummy. This is one of the recipes that changed my mind about eggplants. I thought I disliked them before.

    Angelina-I think you will like it. I’ve made it with canned tomatoes, but it tastes amazing with fresh.

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