Dec 29, 2011

Spiced Melitza with Tabbouleh

For dinner, tonight!

Spiced Melitza

  • 1 medium melitza (ok, ok dammit eggplant)
  • 1 tsp lemon zest
  • 2 cloves garlic
  • 2 tsp cumin seed
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 2 dried Thai bird chilis
  • Olive oil


ETA I didn't use the bird chilis. Instead I used
dried habanero chili from my garden
  1. Slice melitza in half lengthwise.
  2. Score the cut surface about 1/4 to 1/2 " deep as if for two games of tic-tac-toe.
  3. Salt the cut surface.
  4. Place the half melitzas, cut side down in a shallow roasting pan and leave on the counter at room temperature for 2-3 hours.
  5. Drain the expelled liquid and add it to your stock pot.
  6. Turn the melitzas cut side up.
  7. Dry roast the cumin and coriander in a small skillet.
  8. Grind the cumin, coriander, paprika, cinnamon and chilis in a suribachi or mortar.
  9. Peel crush and mince the garlic.
  10. Put the garlic, lemon zest and spices powder into a small bowl.
  11. Add enough oil to the bowl to make a loose paste.
  12. Rub the spice paste onto the cut surface of the melitza.
  13. Roast at 350 for 50 minutes.
I don't need to repeat my recipe for tabbouleh.

Here's what dinner looked like:

First the plate:
Plate by Droll Designs, Salem, MA

Then the food on the plate:
That's tabbouleh at the top left, two types of zkhuk at the top right, 1/2 the melitza in the middle and a couple of pappadums balanced on the left edge.

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