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Eggplant Dip

January 18, 2013 by lamyaalmas


Eggplant

I also got this recipe from Gada Salamah in Montgomery/AL. I had some beautiful eggplants that I had bought from the local farmer’s market and wanted to make a dip. So, here is a beautiful dip.

You will need:

1)  2 small to medium eggplants. Take a small knife and peel the skin lengthwise in such a way that it looks like you have a striped eggplant. Then cut into thick rounds.

2) Oil for frying. I would say about 3/4 to 1  cup. I used Olive Oil.

3) 6 tablespoons of plain yogurt

4) 1 tsp of pomegranate molasses

5) juice of one small lemon

6) 2 tsp of tahini

7) 1/4 tsp of garlic powder

8) Salt to taste

For garnish:

9) 1 – 2 medium tomatoes cubed

10) 1 hot green chilly minced

11) 2 tblsp of finely chopped parsley

12) 1/4 of  cup of walnuts roughly chopped

13) Olive Oil

Let’s start.  First fry the eggplant rounds in the oil until golden brown. Place on paper towel side by side for the oil to be drained from them. Then in a blender place the eggplant and ingredients two eight. Blend and empty onto a nice serving plate. Mix ingredients 9-12 and mix in half with the blended eggplant and use the rest for garnish. Drizzle some olive oil on top and enjoy as an appetizer with pita bread. The pomegranate molasses make a huge difference in taste, so make the effort of getting some. If it’s absolutely impossible then you can do without them, but there will definitely be a difference in taste. Enjoy.

Posted in Appetizers, Vegetarian | 2 Comments »

Fatma’s Cabbage

January 18, 2013 by lamyaalmas


Cabbage

I have always enjoyed this at potlucks. It’s usually either the Amharic, Eriterian, or Oromo sisters who have shared this dish. I called my Eriterian friend Fatma and asked her for this recipe . So here it is for us all to enjoy.


1) small cabbage chopped

2) 2 potatoes ( medium) chopped into bite size pieces

3) carrots sliced into rounds

4) 3-4 tblsp of olive oil

5) 1 medium onion chopped

6) 3 cloves of garlic minced

7) 1/2 tsp of turmeric

8) 1 tsp of curry powder

9) salt to taste


Cook the cabbage in a little olive oil until it wilts. Take it out. Then brown the potatoes in the same oil. Just until they’re browned, but not cooked through. Then take them out out. Do the same to the carrots.

Once you’re down with the frying of the vegetables above –that is the cabbage, the potatoes, and the carrots–take a pot and place on the stove at medium high heat. Then add the chopped onion  and  minced garlic. Once they have browned, add the turmeric and curry powder. Add a little water so the spices don’t burn. Now add the fried vegetables. Once they’re all looking nice and yellow add a little more water and transfer to a baking dish. Cover and cook in oven at 350 degrees fahrenheit until all the water has evaporated and the vegetables are soft.I serve this with lahoh [Yemeni bread that looks a little like Injera].

Posted in Vegetarian | Tagged , , | 1 Comment »

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