| 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
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