Sautéed Eggplant, The "Cèpes of the Poor" from The Cooking of South West France by Paula Wolfert
The texture of cooked eggplant is mushroomlike and its color and appearance, bright and alive, but, of course, it lacks the delicate flavor of the real thing. T
Ingredients
- Salt and freshly ground pepper
- 1½ tablespoons chopped flat-leaf parsley
- 1 teaspoon finely chopped fresh garlic
- 1½ tablespoons rendered duck fat or olive oil
- Pinch of sugar
- 1½ tablespoons Coarse kosher or pickling salt
- 3 small (5- to 6-ounce) very fresh, very firm purple Italian eggplant, preferably homegrown or farmers’ market quality
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