Ever since the eggplant arrived in the New World from the Middle East, it has been fully adopted in American cooking. The “tajine” is the North African clay dish for slow cooking. It was traditionally used to slow cook meats in some sort of stews. Vegetables can also be cooked in the tajine for delicious vegetarian meals.
LEARN HOW THE GYPSIES DISTRIBUTED THIS VEGETABLE ACROSS CONTINENTS IN THE TRAVELS OF THE EGGPLANT.
• 6 ‘Listada de Gandia’ eggplants
• 3 eggs
• 5 tablespoons flour
• 2 large yellow sweet onions
• 2 tablespoons butter
• 3 tablespoons first cold pressed olive oil
For the spices:
• 1 pinch of nutmeg
• 3 pinches of powdered ginger
• 1 pinch of ground pepper
• 1 crushed garlic clove
1. Wash the eggplants and make 1/4-inch slices in the length. Let drain for one hour in a colander and then on paper towels.
2. Thinly slice the onions and brown them gently in the tajine with the butter, the oil and the saffron. Add the crushed garlic and the spices. Add a little bit of lukewarm water and let simmer for 10 minutes.
3. In a skillet, fry the eggplant slices after soaking them in the eggs with a little bit of salt. After about 5 minutes, remove and let drain the oil on paper towels.
4. Add the fried eggplant slices to the tajine and let simmer for another 10 minutes.
Delicious when served with a dish of lentils.
Richard Bernard grew up in France and his life with seeds has taken him to many places around the world. Richard lives with his wife Celine in Santa Fe, where he helps local seed saving initiatives and manages the farmers’ market for the Pueblo of Pojoaque.