I made this tonight. It was good but I bet it will be better tomorrow.
I think it would be good served over cooked spaghetti-type pasta,
also. I served it with baked chicken thighs and fresh asparagus.
gloria p

From: Moroccan Cooking Bonechi Publishing, Firenze, Italy

All measurements approximate:

2 medium eggplants
8 oz. ripe tomato (canned diced tomatoes are better in winter)
3 cloves garlic
sweet paprika
ground hot red pepper (cayenne?)
1 lemon
black olives and parsley for garnish
salt and pepper to taste
olive oil
(Oops--I also added 1/2 diced sweet onion before re-reading the recipe.)

Roast the eggplant whole (or halved brushed with olive oil) ~40 minutes
at 350d. Remove from the oven, peel and chop. Cut the lemon in half and
squeeze the juice. Sprinkle over the eggplant.

Peel and crush the garlic, saute gently in 4 Tbsp. olive oil; add
eggplant, tomatoes, salt and pepper, 1 tsp. paprika and a pinch of hot
pepper. Cook covered over low heat 20 minutes. Remove lid and cook 10
minutes more.

Serve lukewarm or cold garnished with the black olives, sliced lemon,
and parsley.

Note: I added about 1/8 tsp. each of cumin and sugar. I don't think my
mistaken addition of onion was bad, either.

On Jan 27, 10:19*pm, "gloria.p" > wrote:
> I made this tonight. *It was good but I bet it will be better tomorrow.
> * I think it would be good served over cooked spaghetti-type pasta,
> also. *I served it with baked chicken thighs and fresh asparagus.
> gloria p
>
> From: *Moroccan Cooking * * *Bonechi Publishing, Firenze, Italy
>
> All measurements approximate:
>
> 2 medium eggplants
> 8 oz. ripe tomato (canned diced tomatoes are better in winter)
> 3 cloves garlic
> sweet paprika
> ground hot red pepper (cayenne?)
> 1 lemon
> black olives and parsley for garnish
> salt and pepper to taste
> olive oil
> (Oops--I also added 1/2 diced sweet onion before re-reading the recipe.)
>
> Roast the eggplant whole (or halved brushed with olive oil) ~40 minutes
> at 350d. Remove from the oven, peel and chop. Cut the lemon in half and
> squeeze the juice. Sprinkle over the eggplant.
>
> Peel and crush the garlic, saute gently in 4 Tbsp. olive oil; add
> eggplant, tomatoes, salt and pepper, 1 tsp. paprika and a pinch of hot
> pepper. *Cook covered over low heat 20 minutes. *Remove lid and cook 10
> minutes more.
>
> Serve lukewarm or cold garnished with the black olives, sliced lemon,
> and parsley.
>
> Note: *I added about 1/8 tsp. each of cumin and sugar. I don't think my
> mistaken addition of onion was bad, either.

That sounds so good. I will try it. THere is a Morrocan resturant we
have been to and the eggplant salad there is to die for. Thanks for
sharing the recipe!
Nan

Nan wrote on Thu, 28 Jan 2010 08:18:37 -0800 (PST):

> On Jan 27, 10:19 pm, "gloria.p" > wrote:
>> I made this tonight. It was good but I bet it will be better
>> tomorrow. I think it would be good served over cooked
>> spaghetti-type pasta, also. I served it with baked chicken
>> thighs and fresh asparagus. gloria p
>>
>> From: Moroccan Cooking Bonechi Publishing, Firenze, Italy
>>
>> All measurements approximate:
>>
>> 2 medium eggplants
>> 8 oz. ripe tomato (canned diced tomatoes are better in
>> winter) 3 cloves garlic sweet paprika ground hot red pepper
>> (cayenne?) 1 lemon black olives and parsley for garnish salt
>> and pepper to taste olive oil (Oops--I also added 1/2 diced
>> sweet onion before re-reading the recipe.)
>>
>> Roast the eggplant whole (or halved brushed with olive oil)
>> ~40 minutes at 350d. Remove from the oven, peel and chop. Cut
>> the lemon in half and squeeze the juice. Sprinkle over the
>> eggplant.
>>
>> Peel and crush the garlic, saute gently in 4 Tbsp. olive oil;
>> add eggplant, tomatoes, salt and pepper, 1 tsp. paprika and a
>> pinch of hot pepper. Cook covered over low heat 20 minutes.
>> Remove lid and cook 10 minutes more.
>>
>> Serve lukewarm or cold garnished with the black olives,
>> sliced lemon, and parsley.
>>
>> Note: I added about 1/8 tsp. each of cumin and sugar. I don't
>> think my mistaken addition of onion was bad, either.

That's an interesting recipe and I'll have to add to my collection. I
already have Baingan Bharta (Indian), Melitzosalata (Greek) and more or
less the same Italian dish Caponata.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

gloria.p wrote:
>
> I made this tonight. It was good but I bet it will be better tomorrow.
> I think it would be good served over cooked spaghetti-type pasta,
> also. I served it with baked chicken thighs and fresh asparagus.
> gloria p
>
> From: Moroccan Cooking Bonechi Publishing, Firenze, Italy
>
> All measurements approximate:
>
> 2 medium eggplants
> 8 oz. ripe tomato (canned diced tomatoes are better in winter)
> 3 cloves garlic
> sweet paprika
> ground hot red pepper (cayenne?)
> 1 lemon
> black olives and parsley for garnish
> salt and pepper to taste
> olive oil
> (Oops--I also added 1/2 diced sweet onion before re-reading the recipe.)
>
> Roast the eggplant whole (or halved brushed with olive oil) ~40 minutes
> at 350d. Remove from the oven, peel and chop. Cut the lemon in half and
> squeeze the juice. Sprinkle over the eggplant.
>
> Peel and crush the garlic, saute gently in 4 Tbsp. olive oil; add
> eggplant, tomatoes, salt and pepper, 1 tsp. paprika and a pinch of hot
> pepper. Cook covered over low heat 20 minutes. Remove lid and cook 10
> minutes more.
>
> Serve lukewarm or cold garnished with the black olives, sliced lemon,
> and parsley.
>
> Note: I added about 1/8 tsp. each of cumin and sugar. I don't think my
> mistaken addition of onion was bad, either.
>

Moroccans love cumin. Definitely not out of place here. I'd not add
sugar, but that's just me.

-Tracy

Gloria wrote:

> I made this tonight. It was good but I bet it will be better tomorrow. I
> think it would be good served over cooked spaghetti-type pasta, also. I
> served it with baked chicken thighs and fresh asparagus.
> gloria p
>
> From: Moroccan Cooking Bonechi Publishing, Firenze, Italy
>
> All measurements approximate:
>
> 2 medium eggplants
> 8 oz. ripe tomato (canned diced tomatoes are better in winter)
> 3 cloves garlic
> sweet paprika
> ground hot red pepper (cayenne?)
> 1 lemon
> black olives and parsley for garnish
> salt and pepper to taste
> olive oil
> (Oops--I also added 1/2 diced sweet onion before re-reading the recipe.)
>
> Roast the eggplant whole (or halved brushed with olive oil) ~40 minutes at
> 350d. Remove from the oven, peel and chop. Cut the lemon in half and
> squeeze the juice. Sprinkle over the eggplant.
>
> Peel and crush the garlic, saute gently in 4 Tbsp. olive oil; add
> eggplant, tomatoes, salt and pepper, 1 tsp. paprika and a pinch of hot
> pepper. Cook covered over low heat 20 minutes. Remove lid and cook 10
> minutes more.
>
> Serve lukewarm or cold garnished with the black olives, sliced lemon, and
> parsley.
>
> Note: I added about 1/8 tsp. each of cumin and sugar. I don't think my
> mistaken addition of onion was bad, either.


This sounds great, and is very timely: Lin bought an eggplant, and we were
wondering what to do with it. I think I'll add the onion and cumin like you
did, and also a tiny bit of cinnamon. And rather than squeezing the lemon,
I'll add a chopped-up preserved lemon and a bit of the brine. Thanks!

Bob

Bob Terwilliger wrote:

>
>
> This sounds great, and is very timely: Lin bought an eggplant, and we were
> wondering what to do with it. I think I'll add the onion and cumin like you
> did, and also a tiny bit of cinnamon. And rather than squeezing the lemon,
> I'll add a chopped-up preserved lemon and a bit of the brine. Thanks!
>
> Bob



NOTE: It was MUCH better the second day, heated to just lukewarm.

gloria p