Subject: Collection (3) Moroccan Eggplant Dishes
From: "Amanda" <[email-masked]>
Date: 8 Jun 2000 09:51:40 -0600
Newsgroups: rec.food.recipes

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" <[email-masked]>
MMMMM

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