Text 10961, 68 rader
Skriven 2011-05-17 12:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: these tastes 342
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 ML> having contented
 ML> folks at table rather than grumpy ones. The pursuit
 ML> of happiness being partly self-preservation.
 NB> I hear you there, for sure... and quite agree.  :)

We aims to please. Easier than not doing so in most cases.
I suppose that there are requests that are possible that
I'd still not care to fulfill, but those would be few and
far between. Even if someone wanted me to put caraway in
their eggplant, I'd do it, just so I didn't have to eat it.

 NB> I see lots of things I wouldn't make just for myself... maybe for
 NB> someone else if requested, and I had the ingredients and the skill..

You have Wegmans, the ingredients are easy. No doubt you
have the skill as well, for just about any normal request.

Maakouda
cat: Tunisian, starter
servings: 8

3 lb eggplant (3 medium)
5 Tb olive oil
2 lg onions, sliced
4 garlic cloves, minced
6 lg eggs
3/4 c coarsely chopped fresh parsley
1 ts caraway seeds, crushed
1/2 ts ground coriander
3/4 ts salt
1/4 ts pepper
1 lemon, cut into wedges

Eggplant Omelet with Coriander and Caraway

Preheat broiler. Pierce eggplant all over with
fork. Place eggplant in baking pan. Broil eggplant
until skins blacken and flesh feels very soft to
touch, turning occasionally, about 25 min. Cool
eggplant; stem and peel. Transfer eggplant to
colander and let drain 30 min, turning occasionally
and pressing with spoon to extract liquid.
Transfer eggplant to bowl; mash.

Heat 3 Tb oil in heavy large skillet over medium-low
heat. Add onions; saute until golden, about 20 min.
Add garlic and saute 4 min. Set aside.

Whisk eggs in large bowl to blend. Mix in mashed
eggplant, onion mixture, chopped parsley, caraway,
coriander, salt, and pepper.

Preheat broiler. Heat remaining 2 Tb oil in large
broilerproof nonstick skillet over very low heat.
Add egg mixture, cover and cook until omelet is
almost set, about 15 min. Uncover skillet and place
under broiler until top is set and pale golden,
about 5 min. Using rubber spatula, loosen omelet
and slide out onto plate. Garnish with lemon wedges.
Serve hot or at room temperature.

M's note: for an edible product, substitute cumin
for the caraway.

Bon Appetit, 1995
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