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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) jalapeño 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
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- 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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