Recipe: Boudenjal Maqli - Fried eggplant jam

  • 2 x 400g eggplants, cut into 1cm thick slices
  • olive oil for frying
  • 3 crushed garlic cloves
  • 2 teaspoon paprika
  • 3 teaspoons ground cumin
  • 3 tablespoons chopped coriander leaves
  • 1/2 teaspoon caster sugar
  • 1 tablespoon lemon juice
Serves 6 - 8

  1. Sprinkle the eggplant slices with salt and drain in a colander for 30 minutes.
  2. Rinse well, squeeze gently and pat dry.
  3. Heat about 5mm of the oil in a large frying pan over medium heat and fry the egllplant in batches until golden brown on both sides.
  4. Drain on paper towel, the chop finely.
  5. Put the eggplant in a colander and leave it until mosr of the oil has drained off, then transfer to a bowl and add the garlic, paprika, cumin, coriander and sugar.
  6. Wipe out the pan, add the eggplant mixture and stir constantly over medium heat for 2 minutes.
  7. Transfer to a bowl, stir in the lemon juice and season with salt and pepper. Serve at room temperature.
Serve with bread as a dip, or with other salads.

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