This dish is equally delicious served either hot or cold. Aubergines a la Tunisienne (oh-bair-jeen ah lah too-NEEZ-yen) goes well with lamb dishes and is especially good with lamb kebabs.
1 tablespoon plus + teaspoon salt
4 tablespoons olive oil
2 onions, sliced
1 garlic clove, chopped
1 teaspoon cayenne pepper
1 teaspoon ground cloves
1 teaspoon ground cumin
1 lb. tomatoes, peeled and chopped
1 teaspoon ground coriander
1 tablespoon fresh chopped mint
1 tablespoons raisins
2 teaspoon black pepper
2 tablespoons chopped parsley
Cut the aubergines into cubes. Sprinkle with 1 tablespoon salt and put in a colander to drain for 30 minutes. Dry the cubes on kitchen paper towels.
Heat the oil in a large frying-pan over moderate heat. Add the onions and fry until soft. Add the garlic, the cayenne pepper, cloves and cumin and cook for 2 minutes. Add the aubergine cubes. Stir well and brown the cubes lightly on all sides. Add the tomatoes, coriander, mint, raisins, remaining salt and the pepper. Cook gently, stirring occasionally, until almost all the liquid has evaporated. Stir in the parsley.
Serve hot or cold. any lamb dish.