Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Collection (3) Moroccan Eggplant Dishes Followup-To: rec.food.cooking Date: 8 Jun 2000 09:51:40 -0600 Organization: gate.net Lines: 73 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42347 BATENJAL M'CHARMEL (Eggplant salad) Zalouk (Eggplant Dip) Eggplant Salad La Tamu BATENJAL M'CHARMEL (Eggplant salad) 2 medium eggplants (about 1 lb each) salt olive oil for frying 3-4 cloves garlic, peeled and crushed 1 tablespoon sharp paprika or a mixture of sweet paprika and two pinches of cayenne 1 teaspoon ground cumin 2 tablespoons vinegar or lemon juice, or more to taste Remove three vertical strips of skin from each eggplant, leaving it striped. Then cut eggplant into 1/2 inch thick slices. Salt the slices and leave them to drain in a colander for 30 minutes. Rinse well, squeeze gently and pat dry with paper towels. Heat about 3/4 inch of oil in a skilled and fry the slices a few at a time over high heat until golden brown on both sides. Zalouk (Eggplant Dip) 2 large eggplants 1 tsp olive oil or substitute 1 tsp cumin 1/4 tsp garlic powder salt to taste 1 tsp white vinegar Bake eggplants at 350 until soft. Peel skin and mash eggplant. Heat oil in fry pan and brown eggplant. Mix in the remaining ingredients, except vinegar, and cook on medium heat for 20 minutes stirring frequently. Finish by adding vinegar and mix well. (serves six) Eat with pita bread or crackers. Can be used as a side dish for most lamb or chicken dinners MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Eggplant Salad La Tamu Categories: Appetizers, Moroccan, Salads, Vegetables Yield: 4 servings 5 small Eggplants, sliced Salt 2 Tbsp Olive oil 1/4 tsp Black pepper 1/2 tsp Sweet red pepper 1 tsp Vinegar OR lemon juice 1/2 tsp Garlic, chopped 1 Tbsp Italian parsley, chopped 2 large Tomatoes, skinned & grated Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters. Robert Carrier, "Taste of Morocco" From: "Fred Towner" MMMMM ~~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.