Spiced Eggplant (Aubergine)

Total Time
50mins
Prep 30 mins
Cook 20 mins

A favorite appetizer, a staple at weddings and other celebrations.

Ingredients Nutrition

Directions

  1. From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect.
  2. Slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour.
  3. Rinse well and squeeze gently.
  4. Pat dry using paper toweling.
  5. Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides.
  6. Drain on paper toweling and then mash the eggplant, garlic and spices together.
  7. Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain.
  8. Stir often during cooking.
  9. Pour off the oil and season with the lemon juice.
  10. Correct the seasoning with salt to taste and let come to room temperature.
  11. Serve with the harissa sauce.

Reviews

(1)
Most Helpful

Yummy! I have been making a very similar recipe for a while, except mine calls for mayonnaise as well. The few simple changes this one has really made a difference. And the omission of the mayo makes it so much healthier--I don't even miss it! I served this with roasted garlic ciabatta stix (heaven) and Recipe #181208.

mosma August 28, 2007

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