--------------3BEAD02043C94B80A75A3F5E Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Good morning, friends, Thanks to you for all of your input on eggplant recipes. Now, it's my turn to offer a couple, two which we have become very fond of, and both of which are very different in focus. Eggplants in a Spicy Honey Sauce (p. 82 in Claudia Rodin's The New Book of Middle Eastern Food. 2 medium large eggplants Olive oil Salt 3 Cloves of garlic, crushed 2" fresh ginger root, grated, or cut into pieces and the juice squeezed out in a garlic press 1 1/2 tsp. of ground cumin Large pinch of cayenne or ground chili pepper, to taste 4-6 Tbsp. honey Juice of 1 lemon 2/3 c. water Cut the eggplants into rounds about 1/3 inch thick. Do not peel them. dip them in olive oil, turning them over, and cook them on a griddle or under the broiler, until they are lightly browned. They do not need to be soft, as they will cook further in the sauce. In a wide saucepan or skillet, fry the garlic in 2 Tbsp, of the oil for seconds, only, stirring, then take off the heat. Add the ginger, cumin and cayenne or ground chilie pepper, honey, lemon juice and water. Add eggplant and cook them over low heat, either in batches, to that they are in one layer, or together, rearranging them so that each slice gets some time in the sauce, for about 10 minutes, or until the eggplant is soft and has absorbed the sauce. Add a little water if necessary (I addes some boiling water, toward the end.) Serve this with roast lamb or pork (almost never served with pork in Morocco!) It is wonderful even a few days later, out of the fridge. #2 Eggplant slices with Pomegranate Syrup. This recipe is simplicity, itself. Fry, broil or grill the eggplant slices. If frying, drai on paper towels. Arrange on a plateer and dribble on the following sauce: Mix 2 Tbsp. pomegranate syrup/molasses, found in any Middle Eastern grocery, with 1 crushed garlic clove and 4-5 Tbsp. of water if dressing fried slices, or with 4-5 Tbsp. extra virgin olive oil if dressing frilld or broiled slices. This, too, is wonderful, if left in the fridge for a day or so. Pomegranate molasses is wonderful stuff! If it is not available in your area, get some from one of the numerous websites devoted to ME groceries. You will be glad you did! Enjoy! Ron --------------3BEAD02043C94B80A75A3F5E Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: 7bit <!doctype html public "-//w3c//dtd html 4.0 transitional//en">Good morning, friends,
Thanks to you for all of your input on eggplant recipes. Now, it's my turn to offer a couple, two which we have become very fond of, and both of which are very different in focus.
Eggplants in a Spicy Honey Sauce (p. 82 in Claudia Rodin's The New Book of Middle Eastern Food.
2 medium large eggplants
Olive oil
Salt
3 Cloves of garlic, crushed
2" fresh ginger root, grated, or cut into pieces and the juice squeezed
out in a garlic press
1 1/2 tsp. of ground cumin
Large pinch of cayenne or ground chili pepper, to taste
4-6 Tbsp. honey
Juice of 1 lemon
2/3 c. water
Cut the eggplants into rounds about 1/3 inch thick. Do not peel them. dip them in olive oil, turning them over, and cook them on a griddle or under the broiler, until they are lightly browned. They do not need to be soft, as they will cook further in the sauce.
In a wide saucepan or skillet, fry the garlic in 2 Tbsp, of the oil for seconds, only, stirring, then take off the heat. Add the ginger, cumin and cayenne or ground chilie pepper, honey, lemon juice and water. Add eggplant and cook them over low heat, either in batches, to that they are in one layer, or together, rearranging them so that each slice gets some time in the sauce, for about 10 minutes, or until the eggplant is soft and has absorbed the sauce. Add a little water if necessary (I addes some boiling water, toward the end.)
Serve this with roast lamb or pork (almost never served with pork in Morocco!)
It is wonderful even a few days later, out of the fridge.
#2 Eggplant slices with Pomegranate Syrup.
This recipe is simplicity, itself.
Fry, broil or grill the eggplant slices. If frying, drai on paper towels. Arrange on a plateer and dribble on the following sauce:
Mix 2 Tbsp. pomegranate syrup/molasses, found in any Middle Eastern
grocery, with 1 crushed garlic clove and 4-5 Tbsp. of water if dressing
fried slices, or with 4-5 Tbsp. extra virgin olive oil if dressing frilld
or broiled slices.
This, too, is wonderful, if left in the fridge for a day or so.
Pomegranate molasses is wonderful stuff! If it is not available in your area, get some from one of the numerous websites devoted to ME groceries. You will be glad you did!
Enjoy!
Ron
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