Moroccan Eggplant Salad - Revision history

Malcolm at 21:40, 24 February 2016

2016-02-24T21:40:22Z

Malcolm at 20:19, 24 February 2016

2016-02-24T20:19:13Z

Malcolm at 20:18, 24 February 2016

2016-02-24T20:18:26Z

Malcolm at 19:18, 24 February 2016

2016-02-24T19:18:10Z

Malcolm at 16:19, 24 February 2016

2016-02-24T16:19:48Z

Malcolm: Created page with "Ref: * Epicurious recipe [http://www.epicurious.com/recipes/food/views/Moroccan-Eggplant-Salad-243165 Epicurious] * Traditional Baba Ganoush (this Wiki) for notes o..."

2016-02-24T16:15:35Z

Created page with "Ref: * Epicurious recipe <ref>[http://www.epicurious.com/recipes/food/views/Moroccan-Eggplant-Salad-243165 Epicurious]</ref> * Traditional Baba Ganoush (this Wiki) for notes o..."

New page

Ref:
* Epicurious recipe <ref>[http://www.epicurious.com/recipes/food/views/Moroccan-Eggplant-Salad-243165 Epicurious]</ref>
* Traditional Baba Ganoush (this Wiki) for notes on smoking/charring <ref>[[Traditional Baba Ganoush]]</ref>

Ingredients:
*

Method:
#

References:
<references />

[[Category:Dishes]]
[[Category:Recipes]]
[[Category:Method]]

@@ Line 7: / Line 7: @@
 * 1 pound/1 large firm eggplant
 * 1 small, red onion, or 1/2 large red onion, chopped
-* 2 teaspoons red wine vinegar
+* 2 tsp red wine vinegar
-* 1 teaspoon sugar
+* 1 tsp sugar
-* 2 Tablespoons extra virgin olive oil, divided
+* 2 Tbsp extra virgin olive oil, divided
-* 2 Tablespoons chopped flat parsley, divided
+* 2 Tbsp chopped flat parsley, divided
 Equipment:
@@ Line 27: / Line 27: @@
 # After toasting grind in mortar and pestle or spice grinder. Set aside.
 # When the eggplant cools enough to handle, cut and scrape it out of the skin into a bowl.
+# Mix eggplant with 1/4 cup red onion, red wine vinegar, sugar, 1 Tbsp olive oil, 1 Tbsp parsley, and 1/2 tsp cumin you toasted and ground earlier.
+# Taste for seasoning. Adjust with salt, lemon juice, vinegar, or tahini for richness (if you have some on hand).
+# If you let it sit, the flavors will blossom and get into balance.
 References:

@@ Line 22: / Line 22: @@
 # Char/smoke eggplant on open flame of your stove's burner. Put the burner on high, and put the eggplant directly on the burner grate. Turn regularly with tongs until most of the skin is scorched.
 # Put eggplant on baking sheet and pierce the stem end several times and optionally score the sides with a sharp knife.
-# Roast in oven at 400 F until the eggplant starts to collapse, about 40 minutes to an hour.
+# Roast in oven at 400 F until the eggplant starts to collapse, about 40 minutes to an hour. Take out of oven and let cool.
 # While roasting, prepare onion. Trim and chop onion.
 # Also toast cumin seeds at medium in a cast iron pan. Toast until fragrant and browned. Stir often, don't over toast.
 # After toasting grind in mortar and pestle or spice grinder. Set aside.
+# When the eggplant cools enough to handle, cut and scrape it out of the skin into a bowl.
+.

@@ Line 22: / Line 22: @@
 # Char/smoke eggplant on open flame of your stove's burner. Put the burner on high, and put the eggplant directly on the burner grate. Turn regularly with tongs until most of the skin is scorched.
 # Put eggplant on baking sheet and pierce the stem end several times and optionally score the sides with a sharp knife.
-# Roast in oven at 400 F until the eggplant collapses, about 40 minutes to an hour.
+# Roast in oven at 400 F until the eggplant starts to collapse, about 40 minutes to an hour.
 # While roasting, prepare onion. Trim and chop onion.
+.

@@ Line 6: / Line 6: @@
 * Scant teaspoon cumin seeds
 * 1 pound/1 large firm eggplant
-* 1 small, red onion, chopped
+* 1 small, red onion, or 1/2 large red onion, chopped
 * 2 teaspoons red wine vinegar
 * 1 teaspoon sugar
@@ Line 19: / Line 19: @@
 Method:
+# Preheat oven to 400 F. Prepare a baking sheet with your choice of liner.
+.
+.