Morrocan Eggplant Salsa (SF)

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Morrocan Eggplant Salsa

 

 

Cook and dress eggplant with light oil to bring out the true flavours

of this exotic side dish. It's worthy of your best barbecue.

 

 

3 medium long, thin, unpeeled eggplant

150 ml (5 fl oz) rice bran oil

3 cloves garlic, crushed

4 ripe tomatoes, finely diced

2 tablespoons (8 tsp) chopped coriander (cilantro) -OR- mint

2 tablespoons (8 tsp) lemon juice

1/2 to 1 teaspoon ground cumin, to taste

 

 

1. Cut eggplant lengthwise in 5 mm (1/4 " ) thick slices. Cut slices

into long strips 5 mm (1/4 " ) wide, then dice all strips into neat cubes.

 

2. Heat oil in a large, non-stick frying pan over moderate heat. Cook

eggplant in batches, stirring for 2 to 3 minutes or until crisp.

Remove eggplant as it cooks, using a slotted spoon; transfer to a bowl.

 

3. Add garlic to oil in pan; cook, stirring, until golden (do not

burn). Pour garlic-flavoured oil over eggplant. Stir in tomato,

herb and lemon juice. Season to taste with cumin, salt and black

pepper. Serve warm or at room temperature.

 

 

 

TIP: Choose young, thin eggplant (known as Japanese eggplant) so

there's no need to salt it before cooking.

 

 

 

Serves 4 - 6.