Yield: 6 servings
|3 mediums||Eggplants (3 lb total)|
|7 tablespoons||Oil, olive|
|3||Garlic cloves; minced|
|2 teaspoons||Paprika, sweet|
|1½ teaspoon||Pepper, Cayenne or|
|Pepper; freshly ground to|
|4 tablespoons||Lemon juice, fresh|
|1 tablespoon||Parsley; chopped|
|3||Lemon wedges or|
Preheat the oven to 375 degrees. Cut the stems off the eggplants.
Using a vegetable peeler or a sharp knife, peel the skin in ½ inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into ½ inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.
Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jamlike consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.
Per serving 195 calories | Protein 2 gram Carbohydrate 13 grams | Fat 16 grams Saturated Fat 2 grams | Cholesterol 0 milligrams Fiber 5 gram | Sodium 602 milligrams San Francisco Chronicle 6/29/94"Mediterranean Preludes" by Joanne Weir,typed by Dorothy Hair 7/4/94 Submitted By JOELL ABBOTT On 03-22-95