| Ingredients for EggPlant Salad This recipe is known locally as M'raad 1 Serving 2 lb large (abt 3) eggplants 1/2 tbsp. salt 1/4 cup/59 ml (abt) oil for pan frying 5 cloves garlic, put through a press 1/2 cup/118 ml water 1/8 tsp. turmeric, Ground 1/4 tsp. paprika 1/4 tsp cumin seed , Ground 1 tbsp. tomato paste 1 tbsp. white (or cider vinegar) 1/4 cup/2 oz sweet red pepper, cored,seeded & chopped for garnish Directions 1. Trim off both ends of eggplants and cut them into slices about1/2-inch thick. Sprinkle slices with salt and let stand for 1/2hour. Drain off discoloured liquid and wipe slices dry, pressing them gently. 2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side. Cover the pan since this will steam-fry and reduce amount of oil needed. Remove eggplant to a large serving platter and keep warm while making the sauce. 3. TO MAKE THE SAUCE: In same skillet, stir-fry garlic for about 10seconds. Add water, turmeric, paprika, cumin seed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over platter of eggplant and garnish with the chopped red peppers.Serve at room temperature. Serves 6 to 8 with other dishes. | 
