Real African Dishes: [MC-AllEthnic-Recipes] Tunisian Jewish Eggplant Compote - Ajluk al Badhinjan- 14g Carbohydrate; 5g Dietary Fiber

Tuesday, August 21, 2012

[MC-AllEthnic-Recipes] Tunisian Jewish Eggplant Compote - Ajluk al Badhinjan- 14g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Tunisian Jewish Eggplant Compote - Ajluk al Badhinjan

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 medium eggplants -- about 2 1/2 pounds
1 red bell pepper -- roasted and peeled
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 garlic cloves -- mashed with 1/2 teaspoon salt in a mortar until mushy
1/2 teaspoon Harisa -- or other hot chile paste
1 teaspoon freshly ground caraway seed
1 teaspoon freshly ground coriander seed
12 imported black olives -- such as Kalamata
To serve: -- 4 small loaves of Arabic flatbread (or pita)

Bring the water, lightly salted, to a boil and cook the eggplants and bell
pepper until soft, about 20 minutes.

Drain and squeeze the water out them in a colander. Transfer to a medium
size bowl and mash with a fork or potato masher. Beat the puree with a
fork, then stir in 2 tablespoons of the lemon juice, 2 tablespoons fo the
olive oil, the garlic paste, the harisa (or hot chile paste), caraway, and
coriander. Beat again, check the seasonings and correct, and transfer to a
small serving platter.

Garnish the top with the remaining 1 tablespoon each olive oil and lemon
juice, and the olives. Serve and eat with heated Arabic bread.

Alternatively, you can bake the eggplants at 425F until their skins are
crispy black and the insides soft, about 1 hour. After removing the flesh,
salt lightly and let sit in a colander to drain for 30 minutes. If you
roast the bell pepper at the same time, it will take about 35 minutes for
the skin to blacken and get crispy.

Makes 4 to 6 servings

AuthorNote: Ajluk al-badhinjan is said to be typical of the Tunisian Jews
and is adapted from a recipe of Edmund Zeitun's, the author of Tunisian
cookbook called "250 Recettes Classiques de Cuisine Tunisienne", published
in 1977. He tells us that in Tunisia, as in other meze-eating cultures
such as Greece, Turkey and all of the Middle East, drinks are usually
served with meze. In Tunisia non-Muslims drink bukha, an eau-de-vie made
from figs.

Cuisine:
"North African/Maghreb"
Source:
"Little Food of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 154 Calories; 11g Fat (59.4%
calories from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 155mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 27232 920037 0 926531 0