Recipe for mashed eggplant, tomato and garlic salad

Recipe for mashed eggplant, tomato and garlic salad

By The Associated Press This simple blend of steamed eggplant and simmered tomatoes from Morocco is great warmed or chilled. The flavors become more intense is allowed to stand an hour before serving. Serve it as a dip with flatbread or over rice and chicken. MASHED EGGPLANT, TOMATO AND GARLIC SALAD Start to finish: 1 1/2 hours (45 minutes active) Servings: 4 2 large eggplants Sea salt 3 large tomatoes 4 cloves garlic, peeled and crushed Leaves from 1 bunch cilantro, finely chopped 2 teaspoons cumin 1 teaspoon white pepper 2 teaspoons sweet paprika Squeeze lemon juice Extra-virgin olive oil, to drizzle Trim the ends off each eggplant. One at a time, stand each eggplant on end and use a vegetable peeler to remove lengthwise strips of skin, skipping every other strip (creating vertical stripes). Chop the eggplants into chunks, then transfer to a colander and sprinkle generously with salt. Set the colander over a bowl or sink and let drain 30 minutes. Rinse the eggplant of excess salt, then pat dry with paper towels. Fill a medium saucepan fitted with a steamer basket with 1 inch of water. Bring to a boil. Place the eggplant in the steamer basket, cover and steam for 15 minutes. Transfer the eggplant back to the colander. Use the back of a large spoon to break up the chunks, creating a semi-mash and draining any excess liquid. Set aside. Cut each tomato in half. Set a box grater over a large, deep skillet. Grated the tomato halves into the pan, discarding the skins. Add the garlic, half the cilantro, cumin, pepper and paprika. Heat over low, stirring occasionally, until the sauce thickens, about 20 minutes. Stir the eggplant into the sauce and sprinkle with remaining cilantro. Just before serving, drizzle with lemon juice and olive oil. (Recipe adapted from Fiona Dunlop’s “The North African Kitchen,” Interlink Books, 2008) Published in The Messenger 6.6.08

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