RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Pat Gold's Egyptian Eggplant recipes - 2 - pareve
I once asked Pat Gold, z"l, to help me find an eggplant recipe to approximate one I ate in a local Egyptian restaurant. Finding these recipes that she went to the trouble of typing up, reminded me of how helpful she always was, and how much she helped the creation of this newsgroup. Beth. Pat's Egyptian Eggplant recipes: I. Spicy Egyptian Eggplant Salad (serves 4) from The Spice Of Vegetarian Cooking by Martha Rose Shulman Ingredients: 1 pound eggplant, peeled 1/2 pound snowpeas, trimmed 4 green onions, sliced 1 tablespoon fresh coriander (optional) 2 to 3 tablespoons cider or white wine vinegar (to taste) 1 clove garlic, minced or put through a press 1 teaspoon finely minced or grated fresh ginger 1 tablespoon tamari soy sauce 2 tablespoons water 1 /2 teaspoon crushed dried hot pepper --or-- 1/8 to 1/4 teaspoon cayenne, to taste 4 tablespoons safflower or vegetable oil 1. Cut the eggplant in strips about 2 inches long, 1/2 inch thick, and 1 inch wide. Steam 15 minutes, or until tender. Drain, rinse, and pat dry with paper towels. 2. Steam the snow peas for 5 minutes and refresh under cold water. Drain and set aside. 3. Combine the other ingredients (except for the onions and coriander) and blend together well. Toss with the eggplant, onions, and peas. Refrigerate for 2 hours or more. Toss with optional coriander just before serving. II. M'RAAD (EGYPTIAN EGGPLANT SALAD) (serves 6-8) from "Sephardic Cooking" by Copeland Marks Ingredients: 2 pounds large eggplants (about 3) 2 tablespoons salt Oil for panfrying, about 1/4 cup 5 garlic cloves, put through a press 1/2 cup water 1/8 teaspoon tumeric 1/4 teaspoon paprika 1/4 teaspoon ground cumin seed 1 tablespoon tomato paste 1 tablespoon white or cider vinegar 1/4 cup chopped sweet red pepper for garnish 1. Trim off both ends of the eggplants. Cut them into slices about 1/2 inch thick. Sprinkle the slices with salt and let stand for 1/2 hour. Drain off the discolored liquid and wipe the slices dry, pressing them gently. 2, 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 eggplant to a large serving platter and keep warm while you make sauce. 3. Stir-fry the garlic in the same skillet for about 10 seconds. Add the water, tumeric, paprika, cuminseed and tomato paste and simmer the mixture over low heat for 5 minutes. Stir in the vinegar. Pour the sauce over the platter of eggplant and garnish with the chopped red pepper. Serve at room temperature.
