Name: Aubergines Arabienne
Yield: Serves about 6 as part of a selection of appetizers
Cuisine: Chinese
Ingredients: 1½ tablespoons paprika; 1½ tablespoons cumin; Salt to taste; Juice of ½ lemon; Pinch of cayenne; 2 large aubergines, or 3 small-to-medium ones, stems cut off but left whole and unpeeled; 6 cloves garlic, coarsely chopped; 2 tablespoons chopped coriander; 50 ml/2 fl oz olive oil

Preparation info

Serves about
6
as part of a selection of appetizers

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

First steamed to tenderness, then doused with garlic, spices and olive oil and baked, this is one of the most deliciously easy ways to serve aubergines. Steaming the aubergines first prevents the olive oil being gobbled up by the thirsty vegetable. The technique is used quite frequently in China but it is equally wonderful when prepared with Middle Eastern spices.

A perfect salad to enjoy as part of a selection of appetizers, Middle Eastern style, or as picnic fare.