Wednesday, September 1, 2010

Moosewood Eggplant Scallopini Marsala (or Sherried)

This afternoon I kept pretty close to the recipe for Mollie Katzen's "Eggplant Scallopini Marsala" from this cookbook.


Someone has posted a pretty close list of the ingredients here. Katzen offers the substitution of sherry for marsala, so I did that, not having any marsala around the house. However, this list reads "2 teaspoons" of oil while the original calls for 2-3 tablespoons of oil. I might have skimped except I was making it for a church potluck and felt that 2 tablespoons of oil (plus another tossed in the pasta) was not too much for a good dozen servings.  The recipe says it's for six, but those are giant servings, a one-bowl meal each.

It was a joy to work with the gorgeous small, shiny, firm eggplants my husband has grown this summer, plus his peppers, onions, tomatoes, and basil. I did use canned mushrooms--alas. This is a delicious meal--recommended!

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