Lenten Eggplant (aubergine)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large eggplants, washed
• 2 tablespoons vegetable oil (or more)
• 2 tablespoons salt (to taste)
• 1 large onion, minced
• 6 scallions, minced
• 2 tablespoons fresh dill, minced
• 2 large tomatoes, finely chopped
• salt and pepper (to taste)
• 1 tablespoon flour
• 3 tablespoons parsley, minced
• 24 greek olives

Recipe

• 1 cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
• 2 let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
• 3 in large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
• 4 reduce heat, cover, and cook, stirring often, for 10-15 minutes. if necessary, add some water, about 2-3 tablespoons or more.
• 5 when vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
• 6 add olives to heat through. can be served hot or cold.