Ingredients
-
2
-
1
-
2
-
1
-
3
-
2
-
1
-
1/2
-
1
-
-
3
-
-
-
-
Directions
Moroccan Style Eggplant, A Moroccan style side from Stephanie Alexander, from the book Autumn , A Moroccan style side from Stephanie Alexander, from the book Autumn
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Steps
|
1
Done
|
Slice Eggplants 2cm Thick. Soak in Water to Which You Have Added the Tablespoon of Salt. Leave For 15 Minutes. |
|
2
Done
|
Meanwhile, Roast Capsicums Until Skin Is Charred, Place in a Plastic or Paper Bag, Close Tightly and Leave to Cool. |
|
3
Done
|
Lift Eggplant from Water and Steam the Slices For 10 Minutes. Drain and Press Lightly With a Clean Cloth to Extract Most of the Liquid. Chop Into 1cm Dice and Set Aside.roast Cumin Seeds Until Fragrant and Grind to a Coarse Powder in a Mortar and Pestle. |
|
4
Done
|
Remove Skin and Seeds from Capsicums and Chop Into 1cm Dice. Combine With Eggplant. |
|
5
Done
|
Heat Oil in a Wide Frying-Pan and Saute the Garlic For a Minute Until It Starts to Smell Delicious. Tip in the Eggplant Mixture Together With the Ground Cumin, Salt and Red Pepper Flakes. Saute For 5 Minutes, Stirring. Now Add the Tomato Sauce and Cook Until Thick. Taste and Adjust Seasoning. Dribble in the Lemon Juice and Most of the Parsley. Scoop Into a Flat Dish to Serve and Decorate With the Rest of the Parsley. |
|
6
Done
|
Serve Warm or Cold. |
