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The Kitchen Recipes - Spiced Eggplant Salad
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| Recipes from The Kitchen [at home], © The Kitchen, 2002 Spiced Eggplant Salad A delicious dish with Indian inspiration that makes a great supper or a side to go with grilled fish and meatsOct 20, 2008 Email this recipe Season: [unknown placeholder $article.art_field3$] [Recipe Serves 6] Ingredients: | |
| Tomato sauce | |
| 1 large | onion finely chopped |
| 2 cloves | garlic chopped |
| 2 tbsp | extra virgin olive oil |
| 1 tsp | crushed cumin |
| 1 tsp | crushed allspice |
| 1/2 tsp | cayenne pepper |
| 1/2 tsp | smoked paprika |
| 1/2 | golden raisins |
| 2 cups | strained and chopped canned tomatoes |
| 1/4 cup | chopped fresh mint |
| 1/4 cup | chopped fresh cilantro |
| 1/2 cup | whole mint |
| cilantro leaves | |
| 1/2 cup | natural yogurt |
| salt | |
| pepper | |
| 1 lb | eggplant cut into 1 inch disks. |
| 1/4 | extra virgin olive oil |
| pinch | salt |
| pepper | |
| Instructions: Heat a saucepan up to medium heat, all the 2 tbsp of oil, then the onions and garlic, sauté until golden brown, then add, cumin, | |
| allspice, cayenne, paprika, raisin, cook for a couple of minuets | |
| then add the tomatoes lower the heat to a simmer and cook down for about 15 minuets or until you have a rich tomato sauce. Toss the eggplant in with the 1/4 cup of oil salt and pepper, place on a roasting tray in a 450 degree pre-heated oven roast for about 10 minuets or until golden brown, remove form the oven and add to the tomato sauce cook together for about 5 minuets then add the | |
| chopped herbs, check seasoning adding salt and pepper if needed, | |
| remove and leave to cool, I find this dish great if it is left over night, it seems to just relax a little. To serve remove from the fridge if you can 1 hour before serving so it comes to room temp, place in a large bowl and lightly stir in the | |
| yogurt, and whole cilantro and mint leaves. Serve with grilled | |
| bread, or as a side to grilled fish and meats. | |
Notes:
Eggplant or Aubergine as I always knew it, has been one of those
vegetables that is so often badly cooked, under cooked or under
seasoned. I tend to discard one that also have a huge excess of seed
as they seem to taste very bitter, salting the meat can defiantly
help pull out some of the more bitter juices, to salt the meat just
toss it in a couple of teaspoons of salt then place it in a
colander, put a couple of plates on top to weight it down, leave for
half an hour. Then rinse of all the excess salt and pat the meat
dry. I really like some of the smaller Japanese varieties, but sadly
they are no often available in grocery stores, but there is often a
great variety at farmers markets during the season.
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