Re: [CH] Algerian Eggplant Stew

Patrick and Brenn (brell-is@shaw.ca)
Tue, 13 Aug 2002 10:46:56 -0700 

Thanks for posting the recipes for egg plant. This is the reason that I
joined this site. To share recipes and discuss chillies and all aspects of
them ---planting ,growing ,eating etc. I really didn't expect that the site
would be used for political commentary though I find it interesting.

The dehydrator question:  They are all different. Use them . Experiment.
Step out of the box. Learn. Others can not tell you exactly how yours will
work.

Chiles in the eyes question: It would seem to me that it is possible that
ingesting large amounts of hot chillies may cause  "Brain damage"----Be
careful, be safe, and use some common sense.

Patrick
Vernon, BC
Canada

----- Original Message -----
From: "Rob Solarion" <solarion@1starnet.com>
To: <chile-heads@globalgarden.com>
Sent: Monday, August 12, 2002 8:27 PM
Subject: [CH] Algerian Eggplant Stew


> 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
>
>