|Photo: Marrakesh eggplants & tomatoes recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marrakesh eggplants & tomatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Marrakesh eggplants & tomatoes.
This Middle-Eastern eggplant and tomato salad is too good to sit on the sideline!
Preparation Time 15 minutes
Cooking Time 30 minutes
Ingredients (serves 8)
1kg eggplants, cut into 1cm-thick slices
125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
95g (1/3 cup) tomato paste
1/2 tsp firmly packed saffron threads
250ml (1 cup) verjuice or dry white wine (see note)
1 red onion, finely chopped
1 clove garlic, crushed
1 tsp ground cumin
1/4 tsp smoked paprika
200g grape tomatoes, halved
250g cherry truss tomatoes, cut into small bunches
40g (1/4 cup) pine nuts, roasted
Place eggplants in a large bowl and season with salt and pepper. Drizzle with 2 tbs oil, then, using your hands, toss to coat. Repeat with another 2 tbs oil. Add tomato paste, then, using your hands, rub into eggplants to evenly coat.
Heat a heavy-based frying pan over medium heat. Working in 3 batches, add eggplants to pan and cook, drizzling with a little extra oil if necessary to prevent sticking, for 4 minutes each side or until tender and golden. Transfer to a flat dish.
Meanwhile, place saffron and verjuice in a small bowl and set aside. Heat remaining 2 tbs oil in a large frying pan over medium heat. Add onion, garlic and 1 tsp salt, and cook, stirring frequently, for 5 minutes or until onion is soft. Add cumin and paprika, and stir for 1 minute or until fragrant. Add grape tomatoes and stir to coat in onion mixture. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened. Add verjuice mixture and bring to a simmer. Season.
Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts to serve.
You could also crumble over some feta with the pine nuts in step 4. This dish makes a delicious accompaniment to barbecued lamb.
Top tip: Verjuice, available from supermarkets and delis, is the juice of unripe grapes.
MasterChef – December 2011, Page 72
Recipe by Sophia Young
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