Eggplant Salad

Ingredients for EggPlant Salad

This recipe is known locally as M'raad

1 Serving

2 lb large (abt 3) eggplants

1/2 tbsp. salt

1/4 cup/59 ml (abt) oil for pan frying

5 cloves garlic, put through a press

1/2 cup/118 ml water

1/8 tsp. turmeric, Ground

1/4 tsp. paprika

1/4 tsp cumin seed , Ground

1 tbsp. tomato paste

1 tbsp. white (or cider vinegar)

1/4 cup/2 oz sweet red pepper, cored,seeded & chopped for garnish

Directions

1. Trim off both ends of eggplants and cut them into slices about1/2-inch thick.

Sprinkle slices with salt and let stand for 1/2hour.

Drain off discoloured liquid and wipe slices dry, pressing them gently.

2. 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.

3. TO MAKE THE SAUCE:

In same skillet, stir-fry garlic for about 10seconds.

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.

Serves 6 to 8 with other dishes.

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"Ice Cream" Cake

* 3 cups all-purpose flour
* 2 cups sugar
* 1/2 cup cocoa powder
* 2 tsp. baking soda
* 2 tsp. vanilla extract
* 2 tsp. distilled white vinegar
* 1/2 cup plus 2 Tbsp. vegetable oil
* 2 cups cold water
* 2 pints nondairy ice cream, flavors of your choice, softened
* 10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
* 1 cup strawberry topping or pie filling

Preheat the oven to 350°F.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350°F for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Place cake, uncovered, in the freezer for several hours to firm up.

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Molokhia (Egyptian Greens Soup)

Sentia Female Sexual Enhancer

Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere. Dried or frozen molokhia greens may be obtained from Middle Eastern or Asian grocery stores worldwide.

What you need

* six cups chicken stock
* one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or -- a similar amount of spinach; stems removed, cleaned, rinsed in cold water, and patted dry (frozen molokhia is usually already cleaned and chopped)
* one tablespoon tomato paste (optional)
* one hot chile pepper, cleaned and chopped (optional)
* one bay leaf (optional)
* one small onion, finely chopped (optional)
* black pepper, to taste
* two tablespoons olive oil, butter, or any cooking oil
* several cloves (or more) of garlic, minced
* one teaspoon ground coriander
* one teaspoon salt
* one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
* juice of one lemon or a teaspoon vinegar (optional)
* ground cayenne pepper or red pepper, to taste (optional)

What you do

* Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
* Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes. (Allow an extra ten if frozen molokhia is not completely thawed.)
* After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
* After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
* Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
* Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.

Molokhia is prized for its mucilaginous quality, a quality which spinach lacks. If using spinach, the addition of a few tender okra pods, very finely chopped, will serve to thicken the soup.

If using dried molokhia, rub the leaves between your hand to crumble them into small pieces, moisten these with a few spoonfuls of water then proceed with the recipe. Frozen Mulukhiya is sold already cleaned and chopped, ready to use.

The fried garlic and coriander mixture is known as ta'lya (ta'leya, ta'liya) and is used in many Egyptian dishes. Some cooks leave out the salt; others add the onion and/or the tomato paste to the ta'lya. The ta'lya can also be added to the molokhia earlier.

A richer Molokhia Chicken soup can be obtained by boiling a pound of cut-up chicken meat in the chicken stock before adding the molokhia leaves. Some cooks add a bit of cardamom or cinnamon.

If you like molokhia, consider yourself lucky that you didn't live in Egypt a thousand years ago: Consumption of molokhia was banned (along with a great many other things) during the reign of the Fatimid Caliph al-Hakim (c.1000 AD).

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Akkara Balls

* 1 cup black eyed beans
* salt to taste
* 1/4 tsp black pepper
* Oil for deep frying

Soak the blackeyed beans overnight. Next day, if any water is left in the soaked beans, drain it.

Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste. Grind till there it is a thick paste but still bit coarse. Add liile water if needed to make paste. Now heat oil in frying pan.

When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops. Turn occasionally and remove from oil when brownish in color. Ready to serve with chutney or tomato ketchup.

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Spinach and Peanut Sauce Over Rice

2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu

1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called "burning the paste," which means cooking the tomato paste until it bubbles and is thoroughly cooked.

2. Stir in the onions, peppers, garlic, and spinach. If you're using frozen spinach, no additional liquid is needed. If you're using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.

3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.

Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.

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Spicy Okra and Turnip Greens

1 pound turnip or collard greens
12 okra
1 medium onion, chopped
1 (1 ounce) jar pine nuts (1/4 cup)
2 tablespoons vegetable oil
3 red jalape o peppers, seeded and finely chopped
1/4 cup water
1/4 teaspoon salt

Remove stems from turnip greens; cut leaves into 1/4-inch slices. Remove ends from okra; cut okra crosswise into halves. Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 5 minutes.

Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender — 18 to 20 minutes.

Yields 6 servings.

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Spicy Ethiopian Red Lentil Stew Recipe

by Enjolinfam

1½ hours | 25 min prep

SERVES 4 , 4 cups

* 2 teaspoons canola oil
* 2 cups red onions, chopped
* 1 tablespoon ginger, minced peeled and fresh
* 2 garlic cloves, minced
* 3 tablespoons tomato paste
* 1 1/2 tablespoons berbere, spice
* 3 cups vegetable broth
* 1 cup red lentil, dried and small
* 4 teaspoons salt
* 4 cups basmati rice, hot cooked

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
2. Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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Eggplant Curry

Ingredients:

* 4 lg Eggplants peeled & cubed
* 2 ts Salt
* 2 lg Onions chopped
* 2 ea Garlic cloves crushed
* 4 tb Oil
* 1 ts Cumin seeds crushed
* 1 ts Coriander
* 3 ea Cardamom pods
* 2 ts Ginger grated
* 1/2 ts Turmeric
* 1 ts Salt
* 2 ea Chili peppers crushed
* 3 lg Potatoes chopped
* 1 ea Tomato peeled & chopped
* 1 ts Tomato paste


Instructions:

Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes. Meanwhile in a large skillet saute onions & garlic in the oil until golden stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender but still fork resistant add tomatoes paste & 1 1/2 c water. Stir bring to a boil reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick like syrup. If too thin simmer a little longer. Serve over rice.

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Gambian Stew

2 lb vegetarian meat replacement, cubed

1 can/28 oz tomatoes

1 bell pepper, cut in strips

1 stalk celery, sliced diagonally

1 potato, cubed

1 large carrot, sliced diagonally

1 yellow onion, sliced

1 sweet potato, cubed

1 tsp. salt

6 tbsp. tomato paste

1/2 tsp. cayenne pepper

1/2 cup/4 oz creamy peanut butter

1/2 cyp/4 oz frozen peas, thawed

Directions

Combine the beef, tomatoes, bell pepper, celery, potato, carrot,onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and mix well.

Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding water if necessary.

Stir in the cayenne pepper and peanut butter.

Simmer for 1 hour longer or until the vegetables are tender.

Add the peas, and simmer for 5 minutes.Ladle onto a large platter.

Garnish with bell pepper slices and parsley.

Serve over rice.

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AVOCADO WITH PEANUT DRESSING

WEN Set of Three for Medium-Coarse, Ethnic, African American Hair - 32oz

2 avocadoes, ripe but firm
2 tbsp shelled peanuts
½ tsp paprika
½ tsp cinnamon
chilli powder and salt, to taste
fresh chives, to garnish

Chop the avocado into cubes. Place peanuts and spices in food processor and grind into a fine mixture. Sprinkle mixture over avocado with finely chopped chives. Chill and serve.

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African Vegetarian Stew

Yield: 8 servings

• 4 sm Kohlrabies, peeled and cut into chunks
• 1/2 c Couscous -or- Bulgar Wheat
• 1 lg Onion, chopped
• 1/4 c Raisins, dark or golden
• 2 Sweet Potatoes, peeled and cut into chunks
• 1 ts Ground Coriander
• 1/2 ts Ground Cinnamon
• 1/2 ts Ground ginger
• 1/2 ts Ground Turmeric
• 1/4 ts Ground cumin
• 2 Zucchini, sliced thick
• 5 Tomatoes, fresh -or- 16 oz Can Tomatoes
• 15 oz Can Garbanzo beans (chick peas with liquid)
• 3 c Water

Combine all the ingredients in a large saucepan.
Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note:
Serve the couscous separately, if desired.
Parsnips may be substituted for the kohlrabi.

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Eggplant Appetizer from Nigeria

SERVES 2 -3

* 1 eggplant, large
* 1 teaspoon sesame seed, mashed (use tahini spread)
* 1/2 teaspoon salt
* 1 garlic clove, mashed
* 4 tablespoons lemon juice
* 2 tablespoons parsley, fresh and finely chopped

Bake or steam the eggplant until tender -- about 25 minutes.

Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.

Mound on a small dish and sprinkle with parsley. Serve with flatbread.

Green Pea and Cauliflower Curry

1small cauliflower, cut into florets
1 1/2 cups green peas
4 Tbsp. olive oil
1 medium white onion, thinly sliced
1 garlic clove, mashed
1 tsp. grated ginger
3/4 tsp. turmeric
1 Tbsp. ground coriander
1 Tbsp. vindaloo paste*
2 tsp. sugar (try Florida Crystals brand)
3/4 cup plain, nondairy yogurt
2 tomatoes, cut into thin wedges

• In a pot over medium-high heat, add the cauliflower and green peas and cover with water. Bring to a boil and cook until tender. Drain.
• Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned.
• Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour.
• Add the cauliflower and peas. Cook for another 1/2 hour.
• Serve hot over rice.

Makes 4 servings

CARIBBEAN VEGGIE PEPPER POT

Vegetarian Cooking for Everyone
• 1 tablespoon coconut oil or canola oil

• 1 onion, chopped

• 1/4 cup chopped fresh garlic

• 1/4 cup chopped fresh ginger

• 1 jalapeño pepper (or 1/4 habanero), chopped

• 1 ½ teaspoons ground allspice

• 1 sweet potato (about 1 pound), peeled and chopped

• 2 carrots, peeled and chopped

• 1 bunch collards, callalloo or spinach, chopped (3 to 4 cups, loosely packed)

• 4 cups vegetable broth

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• Juice of 1 lime

• Sea salt and freshly ground pepper to taste

Heat oil in a soup pot over medium-high heat. Sauté the onion, garlic, ginger and jalapeño, stirring occasionally, until vegetables soften, about 5 minutes.

Stir in allspice, sweet potato and carrots. Add greens a handful at a time and stir until they wilt, about 3 minutes.

Add broth and bring heat to high. When broth comes to a boil, add thyme and bay leaf. Reduce heat to low, cover and simmer for about 30 minutes, until vegetables are tender.

Squeeze in lime juice and season with salt and pepper. Makes 4 servings.

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