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1 EGGPLANT, sliced
2 TOMATOES, cubed
1 ONION,
chopped
2 CLOVES GARLIC, chopped
50 GRAM RAISINS
HANDFUL CORIANDER LEAVES, cut
HANDFUL MINT LEAVES, cut
1/4 TSP CUMIN POWDER
1/4 TSP NUTMEG, grated
SOME LETTUCE LEAVES
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- 300 GRAM YOUNG DANDELION LEAVES
- 4 TBSP OLIVE OIL
- 2 TBSP RED WINE VINEGAR
- 2 SLICES BREAD, cubed
- 1 CLOVE GARLIC, chopped
- 50 GRAM BACON, cubed
- 50 GRAM WALNUTS, chopped
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Sprinkle the eggplant slices with salt,
leave them for an hour, rinse and dry them. Fry them brown in hot olive
oil on both sides. Set them aside. Fry the onions and the garlic for 5
minutes, add the tomatoes, the cumin, the nutmeg, the raisins and pepper
and salt to taste. Bring this to the boil and simmer for 15 minutes. Add
the eggplant slices and heat for a minute. Arrange the lettuce leaves on
a plate and spoon the eggplants and the sauce on top. Sprinkle with
coriander and mint.
This is a recipe from Yemen. 22 May is Unity day in Yemen, because North- and South-Yemen united in
1990. Click on culinary calendar
for more links between cooking and celebration. |
Stir, for the
dressing, 3 tablespoons olive oil together with the vinegar and
pepper and salt to taste. Stir fry the bread cubes in the remaining
oil together with the garlic until they are golden brown. Stir fry
the bacon in a separate pan for 10 minutes on medium heat. Put the
dandelion leaves in a salad bowl with the walnuts, sprinkle the
dressing on top and toss; add the croutons and the bacon cubes.
Another recipe with dandelions is dandelion
pesto.
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