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  1. #1
    Guest 123 is offline Registered User
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    Jan 2006
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    Algerian Eggplant Jam

    3 md Eggplants (3 lb total)
    Salt
    7 tb olive oil
    3 Garlic cloves; minced
    2 ts Paprika, sweet
    1 1/2 ts Cayenne pepper or
    1/8 ts Harissa pepper; freshly ground
    3 to 4 tb Lemon juice, fresh
    1 tb Parsley; chopped
    3 Lemon wedges or
    3 Tomato wedges

    Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.

    Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.

    Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.

    Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.

    Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jamlike consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.


  2. #2
    amalgamate is offline Registered User
    Join Date
    Feb 2007
    Posts
    1,860
    mmmmm... my taste buds are tingling!! that sounds too good- i'll definitely try that recipe

  3. #3
    sania is offline Registered User
    Join Date
    Aug 2005
    Posts
    1,208
    It is called "Baingan Bartha" as it is made in India.
    Only that tomatoes are added in place of lemon.

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