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M'raad (Eggplant Salad)

1 Servings
2 lb large (abt 3) eggplants
1/2 T salt
1/4 c (abt) oil for panfrying
5 cloves garlic,put through a
- press
1/2 c water
1/8 t turmeric,Ground
1/4 t paprika
1/4 t cuminseed,Ground
1 T tomato paste
1 T white (or cider vinegar)
1/4 c sweet red pepper,cored,
-seeded,& chopped for garnish

1. Trim off both ends of eggplants and cut them into slices about 1/2-inch thick. Sprinkle slices with salt and let stand for 1/2 hour. Drain off discolored liquid and wipe slices dry, pressing them gently.
2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side. Cover the pan since this will steam-fry and reduce amount of oil needed. Remove eggplant to a large serving platter and keep warm while making the sauce.
3. TO MAKE THE SAUCE: In same skillet, stir-fry garlic for about 10 seconds. Add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over platter of eggplant and garnish with the chopped red peppers.
Serve at room temperature. Serve 6 to 8 servings with other dishes.

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