Eggplant With Fennel Pollen

Ingredients

2 mediums eggplants, peeled and cubed
1 large beefsteak tomato, peeled and cubed
1 clove garlic, chopped
2 tablespoons olive oil
1 teaspoon fennel pollen
1 1/2 teaspoons kosher salt

Preparation

1
Heat olive oil in a non-reactive pan and add garlic to sweat.
2
Combine remaining ingredients and simmer covered on a low heat until the eggplant it cooked through. Avoid excessive stirring as this will break down the eggplant.

Tools

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About

The fennel pollen in this recipe gives it a wonder flavor with a very slight licorice or anise flavor. It's better to use medium to small eggplants as the seeds in larger eggplant can be bitter and have a grainy texture. Chinese eggplant also works well.

Yield:

6

Added:

Thursday, December 10, 2009 - 4:50pm

Creator:

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