Eggplant and Almond Salad
A perfect combination of sweet and spices, it is a great Rosh Hashanah recipe.
Serves 6
1 eggplant, diced
4 Tbsp olive oil
2 Tbsp ground almonds
4 Tbsp slivered almonds
1 Tbsp ground ginger
1 Tbsp ground cumin
1 Tbsp ground cinnamon (optional)
Salt and pepper
¼ cup water
Sauté eggplant with oil in a pressure cooker. Add spices, slivered almonds, salt and pepper, and water, stirring well. Close the pressure cooker and cook on high heat. As soon as the pressure release valve starts to whistle, reduce heat to low heat and cook for exactly 11 minutes. Open pressure cooker, and add ground almonds, stirring well. Simmer for a few minutes if needed. Serve warm or cold.
Serves 6
1 eggplant, diced
4 Tbsp olive oil
2 Tbsp ground almonds
4 Tbsp slivered almonds
1 Tbsp ground ginger
1 Tbsp ground cumin
1 Tbsp ground cinnamon (optional)
Salt and pepper
¼ cup water
Sauté eggplant with oil in a pressure cooker. Add spices, slivered almonds, salt and pepper, and water, stirring well. Close the pressure cooker and cook on high heat. As soon as the pressure release valve starts to whistle, reduce heat to low heat and cook for exactly 11 minutes. Open pressure cooker, and add ground almonds, stirring well. Simmer for a few minutes if needed. Serve warm or cold.
