I love this Moroccan salad. The eggplants are boiled, not fried, so it is not oily. It is best made several hours in advance so that the flavors have time to penetrate.
Recipe information
Yield
serves 6
Ingredients
1 1/2 pounds eggplants, peeled and cubed
5 cloves garlic, peeled
Salt
3 large beefsteak tomatoes (about 1 1/2 pounds)
4 tablespoons argan oil (see page 48) or hazelnut, sesame, walnut, or mild extra-virgin olive oil
2 tablespoons wine vinegar
1/2 teaspoon harissa (see page 464), or a mixture of 1/2 teaspoon paprika and good pinch of ground chili pepper, to taste
1 teaspoon ground cumin
1/2 cup chopped flat-leaf parsley
Preparation
Step 1
Boil the eggplants with the 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 the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Step 2
Put the 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 the mashed eggplants and the rest of the ingredients and add salt.
Variation
Step 3
Add the juice of 1 lemon (instead of the vinegar) and 1 teaspoon ground caraway or coriander.
