Another dish in the galaxy of mezze (small salads) that work as appetizers, condiments or side dishes.
BT's Grilled Eggplant In Spicy Moroccan Sauce
Ingredients:
For eggplant:
3-4 asian eggplant
1 teaspoon vegetable oil
1/4 teaspoon dried za'atar
1 teaspoon kosher salt
For Sauce:
1/2 pound (240 grams) ripe tomatoes
1 1/2 tablespoons harissa
1 1/2 tablespoons olive oil
3 cloves garlic - crushed
1 teaspoon tomato paste
1/2 cup (112 ml) water
1/4 teaspoon whole coriander seeds - crushed
1/8 teaspoon anise seeds
1/4 teaspoon ground cumin
1/4 teaspoon sugar
1/2 teaspoon salt
Directions:
Split eggplant lengthwise
Sprinkle kosher salt on surface and place on paper towel to drain
Leave 20 minutes
Wipe salt and "sweat" from eggplant
Rub vegetable oil on surface
Sprinkle za'atar on oil
Grill until caramelized
Reserve
Add olive oil and harissa to frying pan
Turn flame to medium
When harissa begins to bubble add garlic
Slice tomatoes lengthwise
Add to pan
Sauté 3 minutes
Add coriander, cumin, and anise
Sauté 2 minutes more
Add tomato paste and sugar
Add water
Reduce heat to low and simmer 15 minutes
When sauce is cooked, add grilled eggplant
Simmer 2 minutes
Garnish with fresh cilantro
Enjoy! !בתיאבון
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