Arabic Eggplant Recipes

Steps:

• Put the eggplant in a colander. Add the salt and toss. Set aside to drain for 30 minutes.
• Core, seed and dice the tomatoes over a bowl. Set the juice and tomatoes aside. Rinse eggplant under cold water. Pat dry. Brush both sides of the eggplant with olive oil and grill over hot coals until golden. Set aside to cool.
• Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl. Add the eggplant and toss. Season to taste with salt and pepper. Garnish with coriander leaves. Serve as a first course.

Steps:

• Rinse eggplant.
• Trim off and discard stems.
• Cut eggplant into 2-inch cubes.
• In a 13x9 inch pan, mix eggplant, onions and oil.
• Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
• Drain and rinse garbanzos.
• Drain tomatoes and reserve juice.
• Measure juice and add water to make 1 1/3 cups.
• Add garbanzos, tomatoes and juice mixture to eggplant.
• Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
• Add salt and pepper to taste.