Moroccan Eggplant Salad
2 large eggplants, peeled and grated
Cook eggplant in small amount of water until tender, 7 to 10 minutes. Remove with slotted spoon and drain.
1/4 cup olive oil
5 tomatoes, coarsely chopped
5 cloves garlic, minced
6 tablespoons tomato paste
3 tablespoons ground cumin
2 tablespoons paprika
1/2 cup white wine vinegar
Heat olive oil in large saucepan. Add tomatoes, garlic, tomato paste and salt and pepper. Cook, stirring frequently, over medium heat 10 minutes. Add drained eggplant, cumin, paprika and vinegar. Mash and mix with a fork. Cover saucepan and continue cooking over very low heat 45 minutes, or until most of the liquid has been absorbed. Mixture should still be moist.
Makes 6 servings.
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