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LOCATION: Recipes >> Middle Eastern >> Eggplant Salad 03

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Arabic Eggplant Salad

2 300g eggplants
1 Tbsp sea salt
olive oil for frying
3 large garlic cloves minced
2 tsp sweet paprika
1/4 tsp cayenne pepper or ground chilli
1 tsp cumin seeds, roasted and ground
30 ml lemon juice
1/2 tsp freshly ground black pepper
2 Tbsp chopped coriander leaves
2 tsp diced preserved lemon

Slice the eggplants into rounds 2 cm thick. Sprinkle with the salt
and rest in a colander for 30 minutes. Rinse and pat dry with paper

Pour oil into a wide based pan to 2cm deep and fry the eggplant in
batches in a single layers until golden on both sides. Drain on
paper towel, discard the oil and wipe the pan clean. When the
eggplant has cooled slightly, mix it with the garlic and spices
and return to the pan. Cook over a low heat, stirring occasionally
until all the liquid evaporates (about 10-15 minutes). Add lemon
juice and pepper. Taste and adjust the seasoning if necessary -
you may need to add a little salt.

Allow the salad to cool for 30 minutes, then toss the coriander
and preserved lemon through, and serve slightly warm, (never from
the refrigerator).


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