Gracella sa for siden:
Cermoula-aubergine
2 aubergines
1 roasted red bell pepper, chopped
1 small red onion, sliced paper-thin
3 cloves of garlic, smashed and minced
4 med. tomatoes, chopped
1 large bunch Italian parsley, chopped
1 large bunch cilantro, chopped (Korianderblader)
1 Tbs fresh lemon juice (Tbs= ss)
3 Tbs chili or jalapeno jam
Pomegranate molasses (to taste)(trengs ikke)
Sultanas (optional) (Kan også bruke opphakkede, tørkede aprikoser)
Olive oil
(spices are approximate)
1 tsp sugar (Sukrin eller annt søtemiddel)
2 tsp ground cumin (spisskummen/spisskarve!! IKKE karve.)
1 tsp ground cinnamon
2 tsp sweet paprika
2 tsp harissa (Dette er en chilliblanding)
I first peeled, cubed, salted, and drained the aubergine, patting it dry with kitchen roll before frying it in plenty of olive oil. Next in the pan was the onion, followed by the garlic, pepper, tomatoes, sultanas, spices, herbs, and the wet ingredients.
Really, it's hard to go wrong. This dish is about striking a balance of savoury, sweet, smoky, spicy, while inundating the palette with herbs and spices. The aubergine is the perfect conduit to deliver these flavours, imparting its own meaty, fibrous texture.