كنوز

Algerian Eggplant Salad


المقادير
2 medium eggplants, washed and dried  
1/4 c. parsley  
2 tomatoes  
2 tsp. lemon juice  
2 cloves garlic, put through a garlic press  
1 tsp. paprika  
1 tsp. cumin  
Pinch of salt  
1 tsp. cayenne pepper  
3 tbsp. plus 1 tbsp. olive oil  
طريقه التحضير
Slice tomatoes into wedges. Chop parsley into tiny pieces. Set aside.
Heat oven at 400°F.
Arrange eggplants on a baking sheet and place in preheated oven.
Bake for about 45 minutes. Remove from oven. Allow to cool.
Peel and cut the eggplants into small chunks. Drain well with a colander.
Pound the eggplants with the paprika, cayenne pepper, garlic, cumin, and salt.
Place 3 tbsp. olive oil in a saucepan.
Add eggplant mixture and sauté. Keep stirring well for about 15 to 20 minutes.
Sprinkle lightly with 1 tbsp. olive oil and lemon juice.
Decorate salad with tomato wedges and parsley. Serve.

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