Algerian Spiced Eggplant
(2 ratings)
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Posted by:jrt
This dish (Betanjal M'Charmel) is served cold or at room temperature with harissa.
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Ingredients
1 kg. eggplant
1/2 cup olive oil
2 tbl. lemon juice
1 tbl. sweet paprika
6 cloves garlic, crushed
1 tsp. ground cumin
Directions
- From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect.
- Slice the eggplant into 1/2 inch thick slices, salt and let drain in a colander for 1/2 hour. Rinse well and squeeze gently. Pat dry.
- Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. Drain on paper towel. Mash the eggplant, garlic and spices together.
- Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. Stir often during cooking.
- Pour off the oil and season with the lemon juice. Correct the seasoning with salt to taste and cool to room temperature.
- Serve with harissa sauce.
Reader Comments
ElieC says...
This eggplant recipe was very flavorful. I made harissa to go with it and served it at room temp. with fresh pita. It was so good you could make a meal of it because you don't want to stop eating it. Even better, it tasted better the next day. Truly a five-star rating.
Oct 20, 2009 (report abuse)
Kaylynn says...
A rolling stone is worth two in the bush, tanhks to this article.
Aug 3, 2011 (report abuse)