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( Eggplant Salad )
M'raad
( Eggplant Salad )
Ingredients
2 lb large (about 3) eggplants
½ tablespoon salt
¼ cup (about) oil for pan frying
5 cloves garlic, put through a press
½ cup water
⅛ teaspoon turmeric, ground
¼ teaspoon paprika
¼ teaspoon cuminseed, ground
1 tablespoon tomato paste
1 tablespoon white or cider vinegar
¼ cup sweet red pepper, cored, seeded and chopped for garnish
Details
Serves: 7
Method
Trim off both ends of eggplants and cut them into slices about ½ inch thick. Sprinkle slices with salt and let stand for ½ hour. Drain off discolored liquid and wipe slices dry, pressing them gently.
In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side. Cover the pan since this will steam-fry and reduce amount of oil needed. Remove eggplant to a large serving platter and keep warm while making the sauce.
To Make The Sauce: In same skillet, stir-fry garlic for about 10 seconds. Add water, turmeric, paprika, cumin seed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over platter of eggplant and garnish with the chopped red peppers. Serve at room temperature.
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