It is impossible to enter an Arabic home without being offered coffee, either American-style coffee or the strong, aromatic Arabic coffee flavored with cardamom, a spice first introduced to the world by Arab traders.
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Eggplant Purée - Danjlal
Serves about 8
- 1 large eggplant
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium sweet green pepper, seeded and finely chopped
- 2 tablespoons finely chopped fresh coriander leaves
- 2 cloves garlic, crushed
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- l/4 teaspoon chili powder
- 3 tablespoons lemon juice
- 1 tomato, finely chopped
Place eggplant in a 375 F preheated oven, then bake until skin begins to blacken and becomes blistery. Remove and allow to cool.
In the meantime, heat oil in a frying pan, then sauté onion over medium heat for 5 minutes. Add the green pepper, then sauté for further 10 minutes.
Peel eggplant, then mash and add, along with remaining ingredients, except tomato, to frying pan contents. Thoroughly mix, then place on a flat serving platter. Decorate with tomato then serve.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |