Spiced Eggplant - Betanjal M'Charmel

by Daniel Rogov

1 kg. eggplant
about 1/2 cup olive oil
2 Tbsp. lemon juice or more to taste
1 Tbsp. sweet paprika
4 - 6 cloves garlic, crushed
1 tsp. ground cumin
harissa sauce for serving (recipe follows)

From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. Slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. Rinse well and squeeze gently. Pat dry using paper toweling.

Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. Drain on paper toweling and then mash the eggplant, garlic and spices together. Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. Stir often during cooking.

Pour off the oil and season with the lemon juice. Correct the seasoning with salt to taste and let come to room temperature. Serve with the harissa sauce.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.