Free Recipe Coriander Eggplant Salad
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Coriander Eggplant Salad Recipe
6 Garlic cloves; unpeeled
1 lg Eggplant; (about 1 1/2
-pounds)
3/4 ts Cuminseed
1/2 ts Fennel seeds
1/2 ts Coriander seeds
2 md Vine-ripened tomatoes;
-peeled, seeded, and
; chopped (about 1
; cup)
3 tb Chopped fresh coriander
2 tb Fresh lemon juice; or to
-taste
2 tb Olive oil
1-1/2 ts Minced peeled fresh
-gingerroot
1/2 ts Paprika
Coarse salt to taste
4 tb Minced fresh mint leaves
Coriander Eggplant Salad Preparation
Preheat oven to 400F. Wrap garlic cloves in aluminum foil. Prick eggplant all over. On a baking sheet roast garlic and eggplant in middle of oven 30 minutes, or until garlic is tender. Transfer garlic to a plate and continue to roast eggplant until blackened and collapsed, about 45 minutes more. While eggplant is roasting, in a small skillet dry-roast seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them, and in a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine. With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse. Peel garlic cloves and with flat side of a knife mash to paste. In a bowl stir together eggplant, garlic paste, spice mixture, tomatoes, fresh coriander, lemon juice, oil, gingerroot, paprika, salt, and 2 tablespoons mint until combined well. Salad may be made 2 days ahead and kept chilled, covered. Sprinkle salad with remaining 2 tablespoons mint and serve at room temperature. Serves 6 as a first course. Gourmet August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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