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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