[CH] Algerian Eggplant Stew
Rob Solarion (solarion@1starnet.com)
Mon, 12 Aug 2002 21:27:58 -0600
ALGERIAN EGGPLANT STEW (Party Size Recipe)
By Rob Solarion
*
INGREDIENTS
3 large eggplants, cut into bite-size pieces
2 cups of olive oil
8 large cloves of garlic, minced
2-3 jalapeņo peppers, seeded and chopped
1 cup of chopped cilantro (coriander leaves)
1/2 cup of chopped parsley
1-2 Tablespoons of minced fresh ginger root
juice of 4 key limes (about 2-3 Tablespoons, substitute lemon juice)
1 Tablespoon of salt
1 Tablespoon of black pepper
1 Tablespoon of paprika
1 Tablespoon of cumin
1 teaspoon of turmeric
1/2 teaspoon of fenugreek (optional)
PREPARATION
In a large skillet or saute pan over medium heat, saute the eggplant in the
olive oil, salt and black pepper for about 5 minutes, stirring constantly.
Separately mix together all of the other ingredients, and add them to the
eggplant. Cook and stir for an additional 10 minutes. Then reduce the
heat to low, and simmer uncovered for 20-30 minutes more, or until the
eggplant is soft and tender. Remove from heat, stir thoroughly, cover and
let cool to room temperature. Use a slotted spoon to drain the excess oil
from the other ingredients, when serving.
Note : This dish can be served as it is or as a chunky dip with warm pieces
of pita bread.
There is an old North African proverb that says "you can tell how rich a
man is by the amount of olive oil that he puts on his eggplant." Rob