Text 10879, 106 rader
Skriven 2007-01-23 17:42:18 av Ian Hoare
Ärende: A last pair or purees For Carol
=======================================
Hi

Two similar dishes, different enough to try both!
MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Armenian Aubergine Caviar
 Categories: armenian, dips, starters, vegan, vegetables
      Yield: 1

      1 kg aubergines; (1 large)
      4 tb olive oil; (1)
      1 lg onion; finely chopped
    1/2 c  green pepper; finely chopped
      1 lg garlic clove; finely chopped
      3 tb olive oil; (2)
      3 md ripe tomatoes; concassee
           salt and pepper
      2 tb lemon juice

Cut the stem and hull from the aubergine and discard. Bake in a preheated
425°F 210°C oven about 1 hour turning several times until the flesh is very
soft and the skin is charred.

Meanwhile in a small frying pan, heat  the first quantity of oil (1) over
moderate heat. Add the onion and fry, stirring frequently until soft but
not browned. Add the green pepper and garlic and continue to cook stirring
often, a further 5 minutes. When the aubergine is cool enough to handle,
peel off the skin and slit it open. Scoop out the seeds and discard them.

Place the aubergine pulp in a bowl and mash it. Stir in the contents of the
frying pan, the tomatoes, salt and pepper and mix well. Place the second
quantity of oil (2) in the frying pan and heat over moderate heat. Add the
aubergine mixture and bring to a boil, stirring continuously, then reduce
the heat, cover and simmer 1 hour. Uncover and cook a further 30 minutes,
stirring occasionally until all moisture in the pan has evaporated and the
mixture has thickened. Stir in the lemon juice and correct the seasoning.
Pour into a serving bowl, cover with cling film and chill well. Serve with
lavash (thin bread) or sesame seed crackers.

Recipe Sonia Uvezian "The Cuisine of Armenia"

  Contributor:  IMH

MMMMM
MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Zaalouk (IMH)
 Categories: north african, salads, starters, vegetables
      Yield: 8 servings

      1 kg aubergines
      3 lg tomatoes; concassee
      1 tb tomato purée
      1 ts caster sugar
      3    cloves garlic; crushed & 
           -peeled
      1 ts sweet paprika
      1 ts ground cumin
    1/2 ts cayenne pepper
      2 tb extra virgin olive oil
    1/2 md lemon, juice
           salt
           fresh ground black pepper

----------------------------------To serve----------------------------------
           parsley sprigs

1. Cut the stem end off the aubergines, then, with a vegetable peeler, or a
small sharp knife, take off strips of skin, from stem to tip, about 1.5cm,
at roughly 2.5cm intervals.

2. Cut the aubergine into 1-2 cm thick cubes. Tip into a large bowl, toss
with salt, and then place into a colander. Put a weighted plate on top and
leave half an hour or so to drain, now tip into cold water splosh around
and then drain a moment or two in a colander. Put about half a litre water
into a suitable sized pan, and bring to the boil. Now put the aubergines
into a steamer that fits, together with the lightly crushed peeled garlic.
Steam, covered 20 minutes, tossing once or twice to make sure the
aubergines are evenly cooked. Once really soft tip into a sieve set over a
bowl. Drain well - discard liquid.

Place the concassée tomatoes (peeled, seeded, disgorged 30 mins with salt
and chopped) into a large bowl, add the tomato puree, the cumin, cayenne,
paprika and sugar. Separate the garlic from the aubergines if possible, and
sqash to a pulp. Now add the garlic and the aubergines to the bowl, and
mash the lot well.

3. Heat the olive oil in one extra-large frying-pan When fairly hot, add
the aubergine mixture. Fry, stirring constantly, for some 10-12 minutes,
until the mixture is extremely thick. Stir in the lemon juice and season to
taste with salt and freshly ground pepper.

6. Serve warm or at room temperature, garnished with a sprig or two of
parsley, if you like.

Note. (IMH)  Almost none of the Moroccan recipes for this dish salt the
aubergines, you might like to try the dish unsalted. Be prepared to salt
the finished mixture in this case. This recipe keeps very well several
days.

MMMMM

Bon appetit
Ian in Forges
--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:275/311)