Cool & Spicy Eggplant Salad /Roasted Garlic, Ginger & Mint - Diana Shaw - Essential Vegetarian Cookbook

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Cool & Spicy Eggplant Salad /Roasted Garlic, Ginger & Mint

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Salad Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cloves garlic -- unpeeled

1 large eggplant, peeled and sliced -- 1/2 inch rounds

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 medium ripe tomato -- chopped

1/4 cup minced fresh cilantro

2 tablespoons minced fresh mint

2 teaspoons grated peeled fresh ginger

1 tablespoon fresh lemon juice

2 tablespoons fresh orange juice

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon paprika

Salt to taste

 

Heat the oven to 450°F.

 

Wrap the garlic in foil in a single bundle, and place it directly on the oven

rack. Roast until it's tender, about 30 minutes. At the same time, place the

eggplant slices in a single layer on a lightly oiled nonstick baking sheet and

bake until tender, about 20 minutes. Remove from the oven and let the garlic and

eggplant cool.

 

Meanwhile put the cumin and coriander in a heavy skillet over medium heat.

Stirring often, toast the spices until they just start to brown, about 7

minutes. Watch closely to make sure they don't burn.

 

Coarsely chop the eggplant and put it in a large mixing bowl along with the

toasted spices. Peel the roasted garlic, and mash it with a fork. Stir it in

with the eggplant. Add the tomato, cilantro, mint, ginger, lemon juice, orange

juice, olive oil, and paprika. Toss well. Season with salt.

 

Cover and refrigerate for at least 3 hours before serving. This salad tastes

best the day after it's made.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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