Posted by trailrunner AL 8 on Tue, Jan 29, 08 at 9:45
This is our most favorite eggplant dish. You can make it in a shallower 13x9 pan and serve as an appetizer. I make my own bharat but you can buy it also.
Ingredients:
(spice blend-- I store in a jar in freezer)
1/4 c black peppercorns
1/8 c coriander seeds
1/8 c cassia bark
1/8 c cloves
1/4 c cumin seeds
1 t. cardamom seeds
1/8 c ground nutmeg
1/4 c. ground paprika
Source: (adapted from) Kitty Morse's North Africa: The Vegetarian Table
Serves: 4-6
Notes: Serve this as a side dish with sweet or savory tagines, or as a light main course with a fresh green salad. Tunisians also apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.
1 large globe eggplant
salt for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped ( may use red onion)
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes( or baby swiss)
1/2 cup dried bread crumbs
1-2 teaspoon bharat (Tunisian spice blend)
1 tsp rosewater
3/4 teaspoon salt
harissa (North African hot pepper paste) or cayenne pepper, to taste ( or hot sauce) (optional)
lemon wedges
Peel and cut the eggplant into 1/4-inch dice. Sprinkle lightly with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.
Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper. Add 1 tsp rosewater if desired.
Grease a 2-quart soufflé dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 45-60 minutes (a knife inserted into the center should come out clean).Bake less time if using 13x9 pan. Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.
