1 large eggplant, peeled and sliced into 1/4 inch slices
1/4 cup olive oil
1 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1 teaspoon dried basil
1/8 teaspoon dried marjoram
2 teaspoons lemon zest
1 1/2 teaspoons dried marjoram
1 teaspoon crushed red pepper flakes
1/4 cup evaporated milk
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon minced dried tarragon
6 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Place eggplant, olive oil, salt, sugar, oregano, basil, marjoram and lemon zest in a medium saucepan or bowl. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
While liquid is simmering, combine eggplant, olive oil, onion, garlic, tarragon, olive oil, lemon juice, salt, oregano and basil. Reduce heat, bring to a simmer and simmer for 5 minutes.
Remove mixture from heat and stir in eggs. Stir occasionally until the mixture is thickened.
I haven't tried this yet, but since I'm unfamiliar with the recipe I'm assume it doesn\t lend itself well. I would suggest splitting the dough into sections and filling them with cheese; or just plain splashing would be duckieness.
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