Aubergine à la Grecque
Author:"The Six Minute Soufleé and other Culinary Delights", by Carol Cutler
¼ cup olive oil
1 medium TSFF onion, sliced
1½ cups dry white wine, or vermouth
Juice of 1 lemon
2 tsp. coriander seeds (may be lightly toasted), or 1½ tsp. ground coriander
Salt and pepper
1½ lbs. small to med. TSFF eggplant
Carol indicates that this recipe must be prepared ahead to chill, and that it may even be prepared 2 days before serving.
Heat the oil in a large flat skillet while peeling and slicing the onion. Add the onion, cover and simmer for 3 minutes.
Add the wine, lemon juice, coriander, salt, and pepper. Bring this "court bouillon" to a simmer, cover, and cook while preparing the eggplant.
Trim the ends off the eggplant, then slice them. First cut the eggplant in halves or quarters, lengthwise, depending on thickness. Now cut these slices in half crosswise, the sliced eggplant pieces should be no more than 3 to 4 inches long and ½ inch wide.
Add the eggplant to the court bouillon. Bring the liquid back to a boil, cover and simmer gently for 7 to 10 minutes or until the eggplant is almost tender. The eggplant will cool in the hot liquid and continue softening, so as to not overcook
Cool and transfer the cooked vegetables to a serving dish. Chill at least 3 hours and serve very cold.