Eggplant salad ii
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Eggplant |
| Salt | ||
| Olive oil, for frying | ||
| 3 | eaches | Tomatoes, peeled, seeded & chopped |
| 3 | eaches | Garlic cloves, chopped |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Sweet paprika |
| 1 | tablespoon | Cilantro, chopped, optional |
| 3 | tablespoons | Lemon juice |
Directions
Remove three vertical strips of skin from each vegetable leaving the eggplants striped. Then cut into ½" thick slices. Salt them & leave them to drain in a colander for 30 minutes. Rinse well & drain. Dry on paper towels.
Heat oil in a skillet & fry the eggplant slices until brown on both sides, removing them when cooked. Mash the eggplants with the tomatoes, garlic spices & cilantro.
Fry the puree in the oil that remains in the skillet until all the liquid has evaporated. Stirring the puree to prevent scorching, saute for another 15 minutes. Pour off the oil & season with lemon juice. Taste for salt & serve warm or cold.
Paula Wolfert, "Cousocous & Other Good Food From Morocco" Submitted By MARK SATTERLY On 10-08-94