Eggplant Salad, Rabat Style Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Eggplant,
1/2 tsp: Cumin,
1 each: Garlic clove, slivered
2 tbsp: Olive oil,
2 tbsp: Parsley, chopped
2 tbsp: Lemon juice,
2 each: Cilantro sprigs, chopped
Salt,
1/2 tsp: Paprika,
Directions:
Stud the whole eggplant with garlic s;livers using a paring knife to
"drill" holes in the flesh. Bake the eggplant at 400F until very
soft. Remove from the oven & let cool.
When cool enough to handle, rub the skin off the eggplant & squeeze
the pulp to extract the juice, or scoop out the pulp & sit in a
colander to drain. Discard the bitter liquid.
Mash the eggplant & garlic slivers (dont use a blender as it will
spoil the character of the dish).
Add herbs & spices & mix well. Fry in the oil over moderate heat,
turning the eggplant often with a perforated spatula until all the
liquid has evaporated & the eggplant has been reduced to a thick
black jam. Sprinkle with lemon juice, taste for salt & readjust the
seasoning if necessary. Serve warm or slightly cooled. Decorate with
baby tomatoes if desired.
Paula Wolfert, "Couscous & Other Good Food From Morocco"
Submitted By MARK SATTERLY On 10-08-94
Source from luhu.jp
"drill" holes in the flesh. Bake the eggplant at 400F until very
soft. Remove from the oven & let cool.
When cool enough to handle, rub the skin off the eggplant & squeeze
the pulp to extract the juice, or scoop out the pulp & sit in a
colander to drain. Discard the bitter liquid.
Mash the eggplant & garlic slivers (dont use a blender as it will
spoil the character of the dish).
Add herbs & spices & mix well. Fry in the oil over moderate heat,
turning the eggplant often with a perforated spatula until all the
liquid has evaporated & the eggplant has been reduced to a thick
black jam. Sprinkle with lemon juice, taste for salt & readjust the
seasoning if necessary. Serve warm or slightly cooled. Decorate with
baby tomatoes if desired.
Paula Wolfert, "Couscous & Other Good Food From Morocco"
Submitted By MARK SATTERLY On 10-08-94
Source from luhu.jp