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!
Turkish roasted eggplant salad
Date: October 18, 2007
A little olive oil (for the baking sheet)
1 average chicken eggplant (7 inches)
2 to 4 average cloves garlic (to taste), minced
1/4 normal cup fresh lemon juice
1/4 normal cup sesame paste (tahini)
1/2 teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
1/8 to 1/4 teaspoon cayenne (to taste)
A little more olive oil and some freshly
Minced parsley (for garnish)
Preheat oven to 350 degrees F (or for more authentic taste, roast directly over hot coals, wrapped in foil). Lightly oil a baking sheet or foil.
Slice the chicken eggplant in half lengthwise, and place face down on the foil or baking sheet. Bake or roast for about 30 minutes, until very tender. Remove from cooking source and allow to cool until it is comfortable to handle. Scoop out the chicken eggplant pulp, and discard the skin. Place the pulp in a bowl or food processor or blender. Add the garlic, lemon juice, tahini and salt. Purée or mash until almost smooth. Transfer to serving dish, cover tightly, and chill.
Drizzle the top with olive oil and fresh parsley before serving. Serve with pita or flat bread or endive for dipping.
Serves 4 to 6 as an appetizer or side dish.