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Algerian Spiced Eggplant
Ave. Rating is 3.5 (2 ratings) Add Your Comments and Ratings

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This dish (Betanjal M'Charmel) is served cold or at room temperature with harissa.

Serves: 4

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Sephardic Parve Side Dish

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1 kg. eggplant
1/2 cup olive oil
2 tbl. lemon juice
1 tbl. sweet paprika
6 cloves garlic, crushed
1 tsp. ground cumin


  1. From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect.
  2. Slice the eggplant into 1/2 inch thick slices, salt and let drain in a colander for 1/2 hour. Rinse well and squeeze gently. Pat dry.
  3. Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. Drain on paper towel. Mash the eggplant, garlic and spices together.
  4. Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. Stir often during cooking.
  5. Pour off the oil and season with the lemon juice. Correct the seasoning with salt to taste and cool to room temperature.
  6. Serve with harissa sauce.

Reader Comments

ElieC says...
Rating is 5

This eggplant recipe was very flavorful. I made harissa to go with it and served it at room temp. with fresh pita. It was so good you could make a meal of it because you don't want to stop eating it. Even better, it tasted better the next day. Truly a five-star rating.
Oct 20, 2009 (report abuse)

Kaylynn says...
Rating is 2

A rolling stone is worth two in the bush, tanhks to this article.
Aug 3, 2011 (report abuse)



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