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Eggplant Salad la Tamu

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Submitted by raymond

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

YIELD

4 servings

PREP

40 min

COOK

5 min

READY

45 min

This Moroccan eggplant salad is served warm or at room temperature and has the soft, rustic texture of a zaalouk, where the vegetables are gently mashed rather than left in neat pieces. Sauteed eggplant, grated tomatoes, garlic, and red pepper flakes cook together until the moisture evaporates and the flavors concentrate into something deeply savory.

Salting the eggplant slices for 30 minutes before cooking is the step that makes the biggest difference. Salt draws out bitter moisture and collapses the spongy cell structure so the slices absorb less oil when they hit the pan. Rinse thoroughly afterward or the finished dish will be too salty.

Grating the tomatoes on a box grater is a Moroccan technique that gives you smooth, pulpy tomato without the skin. Hold a halved tomato cut-side against the grater and push. The skin stays in your hand.

Kitchen Tips

  • Salt and drain the full 30 minutes: Shortcuts here mean bitter, oil-logged eggplant.
  • Mash gently: You want a rough, textured spread, not a smooth puree. A fork works better than a masher.
  • Cook off the liquid: The salad should be thick and spoonable, not watery. Keep it on the heat until excess moisture evaporates.
  • Serve at room temperature with crusty bread or as part of a Moroccan mezze spread.

Variations

  • Smoky version: Char the eggplant over an open flame or under the broiler before mashing for a deeper, smokier flavor.
  • Add cumin: A teaspoon of ground cumin stirred in at the end is a common Moroccan addition.

Ingredients

5 5
SMALL EACH EGGPLANTS
-sized, sliced *
1
X SALT
to taste *
2 30
TABLESPOONS ML OLIVE OIL
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML RED PEPPER FLAKE
1 5
TEASPOON ML VINEGAR
or lemon juice
½ 2.5
TEASPOON ML GARLIC
chopped
1 15
TABLESPOON ML ITALIAN PARSLEY
chopped
2 2
LARGE EACH TOMATOES
-sized, skinned and grated
1
X LEMONS
cut in quarters, to taste *

Directions

Salt eggplant slices generously and leave to drain for 30 minutes.

Rinse well under running water and pat dry on paper towels.

Sauté eggplants in oil until just golden.

Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.

Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated.

Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 69 87% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 15%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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