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M'raad (Eggplant Salad)

ceideburg, egyptian, jewish, salads, sephardic

2 lb large (abt 3) eggplants
1/2 tablespoon salt
1/4 cup (abt) oil for panfrying
5 cloves garlic, put through a press
1/2 cup water
1/8 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon ground cuminseed
1 tablespoon tomato paste
1 tablespoon white or cider vinegar
1/4 cup sweet red pepper, cored, seeded,& c; hopped for garnis

This delectable salad may be served with any kind of Egyptian or Oriental food. Eggplant is apt to absorb a lot of oil, but salting it reduces this tendency, as does steam-frying in a covered skillet. 1. Trim off both ends of eggplants and cut them into slices about 1/2-inch thick. Sprinkle slices with salt and let stand for 1/2 hour. Drain off discolored liquid and wipe slices dry, pressing them gently. 2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side. Cover the pan since this will steam-fry and reduce amount of oil needed. Remove eggplant to a large serving platter and keep warm while making the sauce. 3. TO MAKE THE SAUCE: In same skillet, stir-fry garlic for about 10 seconds. Add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over platter of eggplant and garnish with the chopped red peppers. Serve at room temperature. Serve 6 to 8 servings with other dishes. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

Yield: 1 servings

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