EGGPLANT AND TOMATO LOAF

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 1 pound Eggplant, peeled
• salt
• 6 tablespoons olive oil
• pepper
• 3 cloves garlic, crushed
• 3 onions, chopped
• herbes de Provence
• 4 eggs
• 1/4 cup sour cream

[edit] Directions

Cut Eggplant into 1-1/2 inch cubes, sprinkle with salt and drain in a colander for 20 minutes. Pat dry with a paper towel. Heat olive oil in a heavy skillet and saute Eggplant gently, stirring constantly. Raise heat and cook another 5 minutes. Season with salt and pepper add garlic, onions and herbes de Provence. Mix well and simmer, uncovered, over low heat for 30 minutes.

Heat oven to 425 degrees Fahrenheit. butter a loaf pan or mold. Beat eggs with sour cream. When Eggplant is cooked mash with a fork. Add egg mixture and pour into the prepared pan. Place in a larger pan with at least 1- inch water (bain de marie). Cook for 30 minutes. Allow to cool.

Refrigerate at least 3 hours before serving.

[edit] Other Links

[edit] See also