Aubergines à la Portugaise

Eggplants in Tomato Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cut eggplants in half, fry and remove pulp as in step 1 in Farcies recipe. Put pulp from eggplants into a bowl. Peel and dice 3 tomatoes. Sauté