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Eggplant Salad, Oven Baked

From Clare from her brother Alan Dymond

• 3 small eggplants
• salt
• 2/3 cup virgin olive oil
• 1 onion, thinly sliced
• 1 red sweet pepper, seeded and thinly sliced
•  2 cloves garlic, crushed
• 2 tomatoes, finely chopped
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1 tablespoon lemon juice
• 4 tablespoons tomato paste
• pinch of sugar
• salt and pepper

Cut a deep slice along the whole length of each plant and sprinkle in plenty of salt. Set aside.

Heat 3 tablespoons oil in frying pan and sauté onion, pepper and garlic 10 minutes. 

Add the tomatoes, cilantro, spices, lemon juice, potato paste, sugar, seasonings and simmer 5 minutes.

Wash out the eggplants and dry thoroughly.

Heat remaining oil in a large frying pan and fry the eggplant for 5 minutes, until lightly browned on all sides.

Remove with a slotted spoon and cool slightly.

Place eggplants in a baking dish, slit sides. Carefully open the slits and fill with the onion mixture spooning any extra filing into the dish. Pour in 1 cup boiling water and bake in a preheated oven at 400 F for one hourv.

Remove from oven and chill.

Refrigerated until ready to serve and cut he eggplants into thick slices.

Serve with yogurt and plenty of bread.

July 23 2008

Dining Alfresco, page 98