Eggplant Salad With Garlic And Parsley |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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-Another Net recipe on Ethnic cooking: for this tasty , eggplant salad From Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck for this eggplant salad Ingredients:
2 medium eggplants |
1 medium tomato, chopped |
1 green bell pepper, seeded and chopped |
1/3 cup chopped fresh flat-leaf parsley |
1/2 cup freshly squeezed lemon juice (2 to 3 lemons) |
1 tablespoon extra-virgin olive oil |
3 garlic cloves, chopped, about 1 1/2 teaspoons |
1 teaspoon ground cumin |
1/4 teaspoon crushed red pepper or 1/2 teaspoon aleppo pepper |
1 teaspoon kosher salt |
Directions:
1. . Pierce the skins of the eggplants in a few places with a fork.
2. Place each eggplant directly in a medium-high flame and turn occasionally.
3. The skins of the eggplants should eventually blister and shrivel.
4. Remove the eggplants from the heat once they are thoroughly charred and you can sense that the flesh inside has become heavy with moisture.
5. It may take about 30 minutes to arrive at this point.
6. Let cool.
7. . Cut the eggplants in half lengthwise, scoop out their flesh and put in a colander.
8. Discard the peels.
9. Press the eggplant flesh firmly against the colander to remove excess liquid.
10. Mash the eggplants with a fork in a large bowl.
11. . Combine the mashed eggplant flesh with the tomato, bell pepper, parsley, lemon juice, olive oil, garlic, cumin and salt and pepper.
12. Stir and serve.
13. Note: The eggplant gets its charred flavor from cooking directly over a fire, although households with electric-only ranges can make do with oven-roasting.
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