Description
This cooked eggplant salad, adapted from a recipe by La Maison Arabe, is redolent with the flavors of Morocco.
Ingredients
Scale
- 2 medium eggplants
- 2 cloves of garlic
- ½ teaspoon (2.46 ml) sea salt
- 2 tablespoons (29.57 ml) olive oil
- 2 large tomatoes
- 2 teaspoons (9.86 ml) sweet paprika
- 2 teaspoons (9.86 ml) cumin
- ½ teaspoon (2.46 ml) black pepper
- chile to taste
- 1 teaspoon (4.93) white wine vinegar
- 2 tablespoons (29.57 ml) finely chopped parsley
Instructions
- Peel the eggplant, leaving thin stripes of skin spaced about an inch apart. Dice the eggplant and put it in a frying pan.
- Peel and finely chop the garlic. Using the side of a knife, mash it together with the salt and olive oil. Add this mixture to the pan and stir to combine with the eggplant. Cook on low heat, covered, for 5 minutes.
- Turn and mash the eggplant with a wooden spoon while it continues to cook, uncovered, until it softens and browns, about 10 minutes.
- Peel and dice the tomatoes and add them to the eggplant. Stir to combine.
- Add the paprika, cumin, black pepper, and chile and continue mashing and cooking until the mixture is well blended, about 5 minutes.
- Stir in the vinegar and remove the pan from the heat.
- Sprinkle with parsley before serving (warm or chilled).
- Category: salad
- Cuisine: Moroccan