Eggplant Mash With Garlic And Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Wonderful fragrant warm eggplant mash, great with torn pita, crumbled feta and spiced olives. Ingredients:
2 large purple eggplants |
coarse sea salt |
3 large tomatoes |
6 cloves of garlic, peeled crushed |
1 bunch of cilantro, stems removed, chopped |
2 teaspoons of cumin |
1/2 tsp of crushed red pepper flakes |
2 tsps of sweet paprika |
1 lemon, juiced |
1/3 cup of crumbled feta cheese |
extra virgin olive oil, enough to drizzle over top |
warmed pita bread |
green and black cured olives |
Directions:
1. Trim the ends off the eggplants.
2. Using a sharp vegetable peeler, remove strips of peel, alternating to give the eggplant a vertical striped effect, it looks cool. If you leave all the peel on, it is too tough to mash nicely.
3. Cut in cubes and put in a colander, put over a bowl or in a sink and generously salt.
4. Allow to sit for 30 minutes.
5. Dry eggplant with paper towels.
6. Put eggplant in a veggie steamer over boiling water and steam for 15 minutes until easily pierced by a fork.
7. Transfer back to the colander and with your potato masher, break up the big chunks, allowing extra liquid to drain away.
8. Meanwhile in a skillet, with touch of olive oil, heat the tomatoes
9. Cut each tomato in half and using the coarse side of a grater, grate the tomato into the skillet.
10. Discard the tomato skins.
11. Add the minced garlic, half the cilantro, cumin, pepper and paprika.
12. Heat over low heat for 15 minutes
13. Stir in eggplant.
14. Sprinkle with remaining cilantro.
15. Put in serving bowl, top with feta, drizzle with olive oil.
16. Serve with warmed pita bread..
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