Eggplant salad, rabat style

Yield: 4 servings

Measure 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
\N \N Salt

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

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