ETW: Bahrain Recipes

Uukkous Al-Badinjan (Roasted Eggplant Dip) serves 4
Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water!
1 ½  eggplants
2 cloves garlic, crushed
1 Tbsp olive oil
1/8 tsp cayenne
¾  tsp sweet paprika
1 Tbsp lemon juice
1/8 cup fresh parsley, minced
1/4 – 1/2 tsp salt
1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or til soft.
2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. 
3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.
Fish Curry (Bahrain) serves 2
I did do quite a bit of eyeballing since I was just cooking for Dylan and I, and I used a couple substitutions…but I did note them in italics near the ingredient. 2 onions; chopped * I used one medium sized onion
¼ c butter * I used the same amount of butter called for
2 cloves garlic, minced * One garlic clove
¾ tsp salt * Pinch of salt
1 tb curry powder * Approximately 1 tsp. 
1 sm. cinnamon stick (opt) * Approximately 2 shakes of ground cinnamon
3 tomatoes, peeled and chopped * 10 cherry tomatoes, halved
¾ c water or chicken stock * 1/4 cup of water
2 dried limes * 1/2 fresh lemon cut into thin slices, seeds removed
2 lb fish fillets or slices * I used 5 good-sized tilapia fillets
1.) Sauté the onions in the butter until softened. 
2.) Add the garlic, salt and curry powder and cook for another minute. 
3.) Blend in the cinnamon stick, tomatoes and water. Cover and simmer for 5 minutes. 
4.) Add the dried limes and lower the fish into the sauce. Cover the pot and poach the fish over low flame until it is tender and flaky. Serve with your favorite plain rice dish.
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