Paprikas are usually made from milder peppers.Paprika have there are a lot of different types and grades.It is made of a pepper that has had the oomph taken out of it.But it is a distinct flavor and not just a spice for heat.You do not see many Chicken Cayenne dishes out there. rather than getting all particular, just know that at the grocery there are different kinds. Some are sweet, some are hot.
• Hot paprika – 1/4 tsp
• sweet paprika – 1/4 tsp
• onions, peeled, finely chopped – 2
• cloves garlic, peeled, chopped – 4
• green pepper, seeds removed, chopped – 1
• red pepper, seeds removed, chopped – 1
• large aubergines, cut into cubes- 3
• olive oil – 6 tsp
• ground cumin – 2 tsp
• cherry tomatoes – 800 gm
• soft light brown sugar – 1/2 tsp
• salt and freshly ground black pepper
• chopped fresh parsley leaves – 2 tsp
• lime wedges – 8
Method of Preparation:
Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes.
Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes.
Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper.
Pour 350ml water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through.
Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime.
Type : Spice
Colour : Red
Taste : Spicy
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