Mashed Eggplant a la Zeinab
Sudan (1 vote)
2 pounds eggplant
Wash the eggplant, peel and slice lengthwise into ½-inch-thick slices. Place the slices in a bowl and sprinkle with the salt. Weight them by placing a plate on top of them and then adding a heavy can or two to press it down. Allow them to sit for 2 hours. (This will help the eggplant to expel some of its liquid and bitterness.)
2 teaspoons salt, or to taste
2 tablespoons olive oil
1/4 teaspoon ground coriander
1 tablespoon freshly squeezed lemon juice
2 tablespoons crunchy peanut butter
salt and crushed red pepper flakes, to taste
Discard the liquid and pat the eggplant dry with paper towels. Heat the oil in a heavy skillet and fry the eggplant slices, a few at a time, for 5 minutes, turning once. Place the cooked slices in a serving dish.
When all the slices are fried, mix coriander, lemon juice, peanut butter, salt and pepper flakes together and pour over the eggplant slices. Mash with a fork and serve warm with wedges of pita bread.
Makes 6 servings
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