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nd place a heavy on top of the board.
I use an 8 quart pot filled with water. The eggplants will begin to
*weep*. Let them sit like this overnight or about 24 hours. Remove
the weight and the board--the eggplants should be pressed thin. Use a
paper towel wipe off the excess moisture and salt.
In a heavy pan, lightly fry each slice in the olive oil. Don't use too
much as the eggplant really absorbs the oil.
In a heavy crock make alternate layers of fried eggplant slices and the
pepper mixture. When the crock is about 3/4 full, cover all with a
good virgin or extra virgin olive oil. Cover with a lid that will fit
inside the crock and set a weight on the lid so that a little oil comes
over the lid. Store in a cool dark place and they will be ready to eat
in a few weeks.
If you would rather not store them in a crock, then alternate the
layers of eggplant and pepper mixture as before but in a baking dish.
Place two stacks of eggplants/pepper in a small freezer bag and some
extra pepper mixture and freeze. To serve, take them out of the
freezer about 4-5 hours before using. Gently pull the pieces apart as
they thaw. Then cover with olive oil and a little garlic salt or salt
and peppers to taste. They will absorb more oil as they sit. Add more
if you wish.
These are great. They are tangy but not hot, even when we have used
peppers that actually caused blisters on our hands when cleaning them.
They're great as a meat condiment, part of a relish try, mixed with
tomato slices and used as a salad. My husband and I like to make
sandwiches with them and some salami. If you are looking for a
different taste, use cider vinegar instead of the olive oil to cover
the eggplant as this slightly pickles them. When ready to serve drain
however many slices you want to use then mix them will a small amount
of olive oil and some seasonings. A great salad.
I'm sorry I'm so vague about how much oil to use or how much mint. this is
a very old family recipe, my great-grandmother made these and I'm well over
40. We really eyeball the amounts and adjust the garlic and mint according
to how strong they are.
I hope you enjoy
Diane M. Ferrell
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From: radhika@cs.washington.edu
Date: Fri, 13 Dec 91 00:20:28 -0800
Subject: VEGAN: Dosai
Keywords: recipe vegan dosai
(Verbose, designed to guide the novice through the steps).
Dosai (South Indian, Pancake-like)
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Ingredients:
3 cups of Texas long grain rice
1 cup of urad dal (available in Indian grocery stores).
(Buy the polished kind, not the unpolished one with the outer black layer)
salt to taste (about 2 tsp)
Method:
GRINDING:
Soak the rice and the dal separately, for about 5 hours (soaking longer
won't hurt, I usually soak it in the morning, go off to work, and grind
in the evening.) Grin
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