Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







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.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.