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LOCATION: Recipes >> Ethnic >> Title: Eggplant Salad

Print this Recipe    Title: Eggplant Salad

Categories: Salads, Moroccan, Kwanzaa, Appetizers, Vegetarian
Yield: 4 servings

1 lb Peeled eggplant, cubed
1 lb Tomatoes, chopped
2 tsp Cayenne
1 tsp Salt
1 Tbsp Olive oil
1 Tbsp Tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out
excess moisture. In a large skillet over moderate heat, saute
eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for
about 5 minutes, mashing with a fork until somewhat smooth. Chill
before serving.



Title: Eggplant Salad La Tamu
Categories: Appetizers, Moroccan, Salads, Vegetables
Yield: 4 servings

5 sm Eggplants, sliced
Salt
2 Tbsp Olive oil
1/4 tsp Black pepper
1/2 tsp Sweet red pepper
1 tsp Vinegar OR lemon juice
1/2 tsp Garlic, chopped
1 Tbsp Italian parsley, chopped
2 lg Tomatoes, skinned & grated
Lemon quarters

Salt eggplant slices generously & leave to drain for 30 minutes.
Rinse well under running water & pat dry on paper towels.
Saute eggplants in oil until just golden. Add salt to taste, along
with the peppers & the rest of the ingredients except the lemon
quarters. Cook & mash gently for 10 to 12 minutes, or until excess
liquids have evaporated. Adjust seasoning. Allow to cool & then
serve garnished with lemon quarters.



Title: Puree of Fava Beans (Byesar)
Categories: Dips, Moroccan, Spreads, Vegetables
Yield: 1 batch

1/2 lb Dried fava beans
3 Garlic cloves; peeled
1 tsp Cumin seeds
Best quality olive oil
;A little water
Salt; to taste
1/4 tsp Za'atar or thyme or
Marjoram or oregano

The night before, soak fava beans in 3 to 4 times their volume of cold
water. Discard any favas that float.
The following day, drain, skin and cover with fresh water. Cook
gently, with the garlic and cumin seeds, until the beans are tender
(about 2 hours, depending upon the age and quality of the beans).
Drain.
Puree the beans in a food mill or an electric blender. Stir in enough
olive oil, and a little water, to give the puree a soupy consistency.
Sprinkle with salt to taste and beat well. Heat just before serving
with a little more olive oil and a sprinkling of crushed za'atar.
Serve with Arab bread and a bowl of "mixed spices" (ground cumin,
cayenne and salt). Yield: 4 to 6 servings.



Title: Tagine of Chick Peas with Aromatics
Categories: Appetizers, Moroccan, Vegetarian
Yield: 4 servings

4 cups Chick peas, soaked
Salt
1 ea Spanish onion, grated
3 lg Tomatoes, skinned, seeded & diced
6 ea Sprigs Italian parsley, chopped
4 ea Sprigs cilantro, chopped
1/4 tsp Hot red pepper
1/4 tsp Sweet red pepper
1/4 tsp Cinnamon
1/4 tsp Saffron
1/4 tsp Cumin
1/4 tsp Ginger
Black pepper
6 Tbsp Olive oil

Drain chick peas & cook in boiling salted water until tender. Drain.
Peel chick peas & combine with onion in a tagine (or shallow
casserole). Add tomatoes, herbs, spices, salt & pepper. Mix well.
When ready to cook, add olive oil & simmer over a low heat for 15
minutes or until the chick peas are well impregnated with the
aromatic flavours.

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