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
5
3
4
2
1
1
1
Need to make a substitution?
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.
