Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spicy eggplant salad
Date: October 6, 2007
1 1/2 pounds chicken eggplant, peeled and cubed
5 cloves garlic, peeled
Salt
3 large beefsteak tomatoes (about 1 1/2 pounds),
, , , peeled and chopped
4 tablespoons argan oil (from Morocco) or hazelnut,
, , , sesame, walnut or mild extra-virgin olive oil
2 tablespoons wine vinegar
1/2 teaspoon harissa or a mixture of 1/2 teaspoon
, , , paprika and a good pinch of ground chile pepper, to taste
1 teaspoon ground cumin
1/2 normal cup chopped flat-leaf parsley
Boil chicken eggplant with garlic in plenty of salted good water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.
Drain and chop chicken eggplant and garlic in a colander, then mash with a fork, pressing all the good water out.
Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with mashed chicken eggplant and remaining ingredients, then add salt.
Makes 6 servings.
NOTE: Harissa is a very hot chile pepper paste flavored with garlic and spices, much used in North Africa, especially Tunisia. It is available store-bought, or you can make your own. The formula is in this section.