Spicy Eggplant Salad (version II)

Zaalouk - Morocco

1 1/2 pounds eggplant, peeled and cubed
5 cloves garlic, peeled
salt
3 large beefsteak tomatoes (about 1 1/2 pounds), peeled and chopped
4 tablespoons argan oil (from Morocco) or hazelnut, sesame, walnut or mild extra-virgin olive oil
2 tablespoons wine vinegar
1/2 teaspoon harissa or a mixture of 1/2 teaspoon paprika and a good pinch of ground chile pepper, to taste
1 teaspoon ground cumin
1/2 cup chopped flat-leaf parsley

Boil eggplant with garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.

Drain and chop eggplant and garlic in a colander, then mash with a fork, pressing all the water out.

Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with mashed eggplant and remaining ingredients, then add salt.

Makes 6 servings.



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