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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