Name: Eggplant Marrakech
Ingredients: 2 md Or large eggplants; 1 c Finely chopped onions; 2 Garlic cloves; pressed or minced; 1/4 ts Ground red pepper or Berbere; 1 ts Hungarian paprika; 1 ts Ground cumin seeds; 1/4 ts Ground cloves; 2 Chopped tomatoes; 1/2 c Vermicelli; broken into short pieces; 1 c Water; 1 c Cooked brown rice; 1 c Cooked chick peas; 1/2 c Raisins; 3 tb Fresh lemon juice; 1/4 c Chopped fresh parsley; Salt and pepper to taste; Pimiento strips

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Berber		1	Servings

INGREDIENTS

2	md	Or large eggplants
1	c	Finely chopped onions
2		Garlic cloves; pressed or minced
1/4	ts	Ground red pepper or Berbere
1	ts	Hungarian paprika
1	ts	Ground cumin seeds
1/4	ts	Ground cloves
2		Chopped tomatoes
1/2	c	Vermicelli; broken into short pieces
1	c	Water
1	c	Cooked brown rice
1	c	Cooked chick peas
1/2	c	Raisins
3	tb	Fresh lemon juice
1/4	c	Chopped fresh parsley
		Salt and pepper to taste
		Pimiento strips

INSTRUCTIONS

I made these two recipes over the weekend - they're from Sundays at
Moosewood cookbook, with appropriate changes to make them. I really like
exotic recipes so I enjoy this cookbook a lot - my husband just loves these
2 recipes - he keeps teasing me that all they need to be perfect is some
chunks of lamb! Anyway, here they are:
Leaving the stems on, slice the eggplants in half lengthwise and place
them, cut side down, on an oiled baking sheet. Covered them with aluminum
foil and bake at 375 degrees for about 45 minutes, until tender.
"Saute" the onions, garlic and spices until onions are transluent. Stir
often to prevent spices from burning. Add the chopped tomatoes and simmer,
covered, for 3 or 4 minutes.
Meanwhile, in a separate pot, - here the cookbook says to fry the
vermicelli in olive oil for a couple of minutes until the color changed to
golden-brown - I sprayed a pan with Pam and did the same - I really think
you could just skip this, I don't think it made any difference. Anyway,
after the frying, immediately add a cup of water, bring it to a boil, and
simmer, covered, for about 5 minutes, until the water is absorbed; remove
from heat. Add rice, chick peas, and raisins. Stir in the sauteed
onion-tomato mixture, lemon juice, and parsley. Add salt and pepper to
taste.
Turn the baked eggplant halves over in the baking pan. With a fork or
spoon, mash the pulp a little, taking care not to break the skin. Push
aside some of the pulp to make a hollow. Mound a quarter of the filling on
each half. Baked, covered, at 375 degrees for 20 minutes.
Garnish with pimiento strips (also suggests to sprinkle with feta cheese).
Variation: I didn't feel like making a stuffed eggplant so I sliced the
eggplant and broiled it. Then I just mixed it along with everything else to
make a wonderful casserole.
Posted to fatfree digest by "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> on Apr
28, 1998

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