Egyptian Eggplant Salad
2 pounds large eggplants (about 3)
1. Trim off both ends of the eggplants. Cut them into slices about 1/2 inch thick. Sprinkle the slices with salt and let stand for 1/2 hour. Drain off the discolored liquid and wipe the slices dry, pressing them gently.
2 tablespoons salt
oil for panfrying, about 1/4 cup
5 garlic cloves, put through a press
1/2 cup water
1/8 teaspoon tumeric
1/4 teaspoon paprika
1/4 teaspoon ground cumin seed
1 tablespoon tomato paste
1 tablespoon white or cider vinegar
1/4 cup chopped sweet red pepper for garnish
2, Heat the oil in a large skillet and lightly brown the 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 the amount of oil needed. Remove eggplant to a large serving platter and keep warm while you make sauce.
3. Stir-fry the garlic in the same skillet for about 10 seconds. Add the water, tumeric, paprika, cuminseed and tomato paste and simmer the mixture over low heat for 5 minutes. Stir in the vinegar. Pour the sauce over the platter of eggplant and garnish with the chopped red pepper. Serve at room temperature.
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