Eggplant salad, rabat style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Eggplant |
| 1 | each | Garlic clove, slivered |
| 2 | tablespoons | Parsley, chopped |
| 2 | eaches | Cilantro sprigs, chopped |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Cumin |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| Salt | ||
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 (don't 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 12-01-94