Algerian eggplant jam san fran chronicle 6/29/94

6 servings

Ingredients

Quantity Ingredient
3 mediums Eggplants (3 lb total)
Salt
7 tablespoons Oil, olive
3 Garlic cloves; minced
2 teaspoons Paprika, sweet
1½ teaspoon Pepper, Cayenne or
⅛ teaspoon Harissa
Pepper; freshly ground to
4 tablespoons Lemon juice, fresh
1 tablespoon Parsley; chopped
3 Lemon wedges or
3 Tomato wedges

Directions

Preheat the oven to 375 degrees. Cut the stems off the eggplants.

Using a vegetable peeler or a sharp knife, peel the skin in ½ inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into ½ inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.

Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.

Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.

Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jamlike consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.

Per serving 195 calories | Protein 2 gram Carbohydrate 13 grams | Fat 16 grams Saturated Fat 2 grams | Cholesterol 0 milligrams Fiber 5 gram | Sodium 602 milligrams San Francisco Chronicle 6/29/94"Mediterranean Preludes" by Joanne Weir,typed by Dorothy Hair 7/4/94 Submitted By JOELL ABBOTT On 03-22-95

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