Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 M'Raad (Egyptian Eggplant Salad) source: Sephardic Cooking by Copeland Marks serves 6 - 8 2 eggplants (med to large) 5 garlic cloves, put through a press 1/2 cup water 1/8 tsp turmeric 1/4 tsp paprika 1/4 tsp ground cumin seed 1 tbsp tomato paste 1 tbsp white or cider vinegar 1/4 cup chopped sweet red pepper Trim off both ends of the eggplants. Cut them into slices about 1/2 inch thick. Sprinkle slices with salt and let stand for 1/2 hour. Drain off discolored liquid and wipe slices dry, pressing them gently. Heat the oil in a large skillet and lightly brown the 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 the amount of oil needed. Remove the eggplant to a large serving platter and keep warm while you make the sauce. Stir-fry the garlic in the same skillet for about 10 seconds. Add the water, turmeric, paprika, cumin seed and tomato paste and simmer the mixture over low heat for 5 minutes. Stir in the vinegar. Pour the sauce over the eggplant and garnish with the chopped red pepper. Serve at room temperature. I really enjoyed this dish! And I love it reheated, too. Colleen Quote Link to comment Share on other sites More sharing options...
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