Eggplant Fennel Parmesan in a Pan

By • July 12, 2013 • 0 Comments

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Author Notes: Threw these together in a pan tonight - and it was DIVINE!Lena S.

Serves 1

  • 1/2 sliced yellow onion
  • 1 small bulb fennel
  • 1 small eggplant
  • 1/4 cup flat leaf parsley
  • 1/4 cup grated parmesan
  • salt and pepper to taste
  • olive oil
  1. Finely slice yellow onion and the bulb of fennel using a mandolin
  2. Add a couple of tablespoons of olive oil in a frying pan with about a tablespoon of butter. Add yellow onion and the fennel and let soften on medium heat.
  3. Once the onions and fennel are soft and transluscent, add chopped flat leaf parsley and cubed eggplant and salt and pepper to taste.
  4. Cover and let cook further until the fennel and the eggplant are cooked through. (about 10 minutes, but check and stir periodically)
  5. Uncover and let it caramelize, add in a bit of olive oil if it looks dry and toss in the parmesan.
  6. Plate and top with more grated parmesan, some olive oil, and chili flakes are a nice added touch.
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