| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | August 1994 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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