Photo Courtesy fotolia/alain wacquier
The "tajine" is the name of the clay dish used in North Africa for slow cooking.
Ingredients
- 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
- Saffron
- 1 crushed garlic clove
- Salt
Directions
- 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.
- 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.
- 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.
- 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.
