Yield: Yields about 2 cups.
The smoky-sweet flavors of compote are a beautiful complement to Middle Eastern-Style Flank Steak, but it makes an equally delicious topping for grilled lamb chops or bruschetta.
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Slicing the eggplant, salting, stacking and wrapping in plastic wrap to bleed out the 'bitter' is the first step. If you run out of oil, use more. This recipe has been a hit w/ the flank steak & we make it a few times a summer. Great for guests.
How do you sprinkle a pinch of spice over eggplant slices where the oil was immediately absorbed by only a few of the many slices. I was very disappointed in this recipe. Raw eggplant absorbs oil like a sponge. And the first slice that receives the oil generally is the last slice when the recipe calls for such a small amount. At the very best, the recipe should say to mix the coriander and cumin WITH the oil before pouring. Still, the recipe did not call for enough oil.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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