Friday, February 19, 2010


This is one of the only two ways in which I can enjoy eggplants. The other one requires me to travel to Matsuyama Japan. This dish is to go with Braised Lamb Shank with Zalouk and Cous Cous.

  • 1 Eggplant (diced large)
  • Tomato (diced)
  • 2 Garlic Cloves (minced)
  • 2 Springs Italian Parsley (chopped)
  • 2 Stock of green onion (chopped)
  • 1 Tbsp sherry vinegar
  • 2 Tbsp cumin seeds (toasted and crushed)
  • 1 Tbsp Paprika
  • Vegetable Oil
  • Olive oil
  • Salt Pepper
1. In a bowl, toss eggplant with olive oil, 1 tablespoon of cumin seeds, salt, and pepper.
2 Roast for 15 minutes or until tender and golden brown. Set aside to cool.
3. In a medium sauté pan, sauté garlic, rest of cumin, paprika.
4. Add diced tomato and sauté for another minute.
5. Add sherry vinegar, roasted eggplant, and continue to cook for another minute.
6. Mixed in parsley and green onion and remove from heat.

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