M'raad (Aubergine Salad) is a traditional Egyptian recipe for a classic salad of fried aubergine slices cooked with garlic in a spiced tomato puree sauce with red bell pepper. The full recipe is presented here and I hope you enjoy this classic Egyptian dish of: Aubergine Salad (M'raad).
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Ingredients:
900g large aubergines (eggplants)
1/2 tbsp salt
60ml oil for frying
5 garlic cloves, mashed
120ml water
1/8 tsp ground turmeric
1/4 tsp paprika
1/4 tsp ground cumin
1 tbsp tomato purée
1 tbsp white (or cider) vinegar
30g red bell pepper, finely chopped, to garnish
Method:
Trim both ends of the aubergines then cut into slices about 12mm thick. Sprinkle the slices with the salt then set in a colander to stand for 30 minutes. Drain off any discoloured liquid and wipe the slices dry, pressing down gently to extract any juice.
Heat the oil in a large frying pan. Add the aubergine slices in a single layer and lightly brown on both sides over medium heat for about 4 minutes per side. Remove the aubergines and keep warm as you fry any remaining slices and prepare the sauce.
When you have fried all the aubergine slices add the garlic to the pan and fry for about 10 seconds. Now add the water, turmeric, paprika, cumin and tomato purée, simmer over low heat for 5 minutes then stir in the vinegar. Pour the resultant sauce over the aubergine slices, garnish with the bell pepper and serve.
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