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ALGERIAN EGGPLANT STEW
  • 2 medium-to-large eggplants, cut into bite-sized pieces
  • 1 1/2 cups olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 cloves garlic, minced (divided use)
  • 2 (or more) jalapeƱo peppers, not seeded and chopped
  • 1 Tablespoon minced fresh ginger root
  • 1 small bunch cilantro (about 1 cup), finely chopped
  • juice of 1 large lemon or 4 key limes
  • 1 Tablespoon cumin
  • 1 Tablespoon paprika
  • 1 teaspoon turmeric
  1. In a large skillet or saute pan over medium heat, saute the eggplant in the olive oil, salt and black pepper for about 5 minutes, stirring constantly. Then mix together half the garlic and all the other ingredients in a separate bowl, and stir them into the eggplant. Cook for about 10 minutes, stirring occasionally; and then reduce the heat to low, and simmer uncovered for 20-30 minutes, or until the eggplant is completely soft. Add the rest of the garlic, stir for a minute or two, and remove from the heat. Cover, and let the stew cool to room temperature. Serve with a slotted spoon to drain off some of the excess olive oil.

 

 
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