CookEat Recipe
Eggplant Lyonnaise
Peeled eggplant cubes cooked with finely sliced onion, finished with vinegar and chopped parsley.
Method
Steps
Step 1
Wash one eggplant, peel it and cut it into half-inch-square pieces. Lift the pieces onto a clean cloth and let them drain.
Step 2
Halve one medium onion, then thinly slice the halves. Put the two tablespoons of melted butter in a frying pan over moderate heat. Add the onion and cook for about six minutes, stirring occasionally.
Step 3
Add the drained eggplant with the teaspoon of salt and half teaspoon of ground black pepper. Cook gently for about fifteen minutes, continuing as needed until the eggplant is fully tender. Adjust the heat to avoid scorching.
Step 4
Add the tablespoon of culinary vinegar and half teaspoon of freshly chopped parsley. Toss well and cook for about two minutes, until hot. Transfer to a hot deep dish and serve promptly.
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