Arabic Eggplant Salad
From aussie_meat_pie 14 years ago
- 15 minutes to make
- Serves 4
I love eggplant and thought this was a nice change from your regular salad. From "Good Weekend Magazine" by Christine Manfield
Ingredients
- 2 x 300 g eggplants shopping list
- 1 Tbsp sea salt shopping list
- olive oil for frying shopping list
- 3 large garlic cloves minced shopping list
- 2 tsp sweet paprika shopping list
- 1/4 tsp cayenne pepper or ground chilli shopping list
- 1 tsp cumin seeds, roasted and ground shopping list
- 30 ml lemon juice shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 2 Tbsp chopped coriander leaves shopping list
- 2 tsp diced preserved lemon shopping list
How to make it
- Slice the eggplants into rounds 2 cm thick. Sprinkle with the salt and rest in a colander for 30 minutes. Rinse and pat dry with paper towels.
- Pour oil into a wide based pan to 2cm deep and fry the eggplant in batches in a single layers until golden on both sides. Drain on paper towel, discard the oil and wipe the pan clean. When the eggplant has cooled slightly, mix it with the garlic and spices and return to the pan. Cook over a low heat,
- stirring occasionally until all the liquid evaporates (about 10-15 minutes). Add lemon juice and pepper. Taste and adjust the seasoning if necessary — you may need to add a little salt.
- Allow the salad to cool for 30 minutes, then toss the coriander and preserved lemon through, and serve slightly warm, (never from the refrigerator).
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- Candy2011 __, __
- ayeyerma Belfast, GB
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