Note: This section is in update process
(Herbed Eggplant Salad)
This salad goes well with grilled
poultry or meat. It is wise to salt the eggplant here to ensure that
it is not bitter. Otherwise the aromatic taste of the spices and herbs
will be lost.
Slice the eggplant lengthwise, sprinkle it
with salt, and leave it to drain on paper towel for at least 30
minutes. Rinse and pat dry.
l 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of ground marigold
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf,
parsley and dill)
2 teaspoons of red wine vinegar
Preheat oven to 500oF (260oC).
Place the eggplant pieces cut side down
on an oiled baking sheet. Bake for 20 minutes, or until tender.
Sauté the onion in olive oil
until golden. Set aside.
Finely grind the walnuts with garlic
and spices. Turn out into a bowl and stir in the cooked onion. Add
chopped herbs and the wine vinegar.
Let eggplant cool to lukewarm, then
remove the skin and cut the pulp into 1-inch pieces. Mix eggplant
thoroughly with the nuts mixture. Cool to room temperature before