Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!dispose.news.demon.net!demon!news-lond.gip.net!news-raspail.gip.net!news.gsl.net!gip.net!isdnet!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Mary Fillmore Newsgroups: rec.food.recipes Subject: Egyptian Eggplant Eggah Followup-To: rec.food.cooking Date: 25 Jul 1999 11:22:41 -0600 Organization: SWCP Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <199907251621.KAA10454@shell.rt66.com> Reply-To: Mary Fillmore NNTP-Posting-Host: llama.swcp.com Lines: 40 Xref: swen.emba.uvm.edu rec.food.recipes:34723 Egyptian Eggplant Eggah After I have grilled, I like to take advantage of the remaining time on the barbeque coals to pre-roast eggplant for another dinner. Long, slow roasting over a charcoal fire is a delicious way to prepare eggplant. It not only tenderizes the flesh, but also reduces the water content, and adds a delicious smoky flavor. Eggplant roasted this way can be kept in the refrigerator for up to three days for use in many recipes. A kind of crustless quiche, Egyptian Eggah highlights the subtle flavor of roasted eggplant. I accompany it with a tomato salsa and a green salad. Eggah 8 servings 2 lb (2 medium) eggplants 3 medium onions 3 Tbsp chopped fresh coriander leaves or 1 tsp ground coriander seeds 1 clove garlic, minced 3/4 tsp cumin seeds, crushed 1/4 tsp ground cinnamon I/2 tsp ground black pepper 8 eggs 1/4 tsp salt Pierce eggplants and onions with a knife. Roast over hot coals. Turn periodically until all sides have charred (about 30 minutes). Remove from heat and let cool. Scrape flesh from the eggplant and skin the onions and cut into 1 inch pieces Stir in coriander, garlic, cumin, cinnamon and pepper. Preheat oven to 325'F. Whisk together eggs, 11/2 cups water and salt. Stir into vegetable mixture. Arrange zucchini slices over the top. Bake, uncovered, only until mixture begins to puff up (about 40 minutes). Let cool 5 minutes before serving. Leftovers best served cold. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.