Preparation:
cut eggplant into long thin strips place in a bamboo steamer, steam for 10-14 minutes dry on paper towels heat oil over a moderate flame add garlic and heat until soft mash garlic with a fork, discard garlic add paprika, cayenne, and cumin to oil add eggplant strips and cook about 3 minutes per side, until tender and lightly browned add vinegar and heat for an additional 60 seconds remove from heat, chill serve chilled or hot |
