| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Maltese |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants; middle-sized, (preferably the elongated kind) |
| 3 |
tb |
Oil; up to 4 |
| 3 |
|
Garlic cloves; minced |
| 4 |
|
Ripe tomatoes; peeled and cut into same sized cubes as the eggplants, up to 5 |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Water; if needed, up to 3 |
| 1 |
ts |
Brown sugar; (or just plain white) |
| 1 |
pn |
Salt; if needed |
|
|
Some fresh parsley; ( leaves and stems chopped finely) |
| 1 |
ts |
Fresh mint leaves; chopped finely |
INSTRUCTIONS
guess it's about time I send something again. This is a recipe I found in a
israeli women's weekly, "la-isha", ages ago. I love it, so here it comes.
It is called maltese, probably because of the mint leaves in it. But go
lightly with them. It's supposed to add a little fresh taste to the mild
salad.
1. Peel and cut the eggplants in almost-small cubes-1cm3 . Let them soak in
water with some salt for about 20 min. Discard the water. Shake excess
water off the cubes.
2. Put the oil in a frying pan and when hot, fry the eggplant cubes in it
until they are soft. Discard the remaining oil from the pan.
3. Add the tomatoes and the garlic and let cook on low to medium heat 5- 6
min. Add the sugar and a little salt (if you really feel like it), the
vinegar and a little water if it gets too dry. Let simmer a little more.
Then add the mint and finally the parsley and let the salad cool off. While
cooking, be careful with turning and mixing so the little cubes will retain
some of their shape and consistency. Serve cold or lukewarm.
This recipe has been done over and over and probably has been changed here
and there. From my experience, salt is not needed at all. You can put less
tomatoes than what is listed above. The proportion is: more eggplants than
tomatoes.
Posted to JEWISH-FOOD digest by Danielle Latowicki <latowick@actcom.co.il>
on Aug 12, 1998, converted by MM_Buster v2.0l.
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