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spicy Eggplant Salad (zaalouk) 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. note: Harissa Is A Very Hot Chile Pepper Paste Flavored With Garlic And Spices, Much Used In North Africa, Especially Tunisia. It Is Available Store-bought, Or You Can Make Your Own. The Recipe Is In This Section. |
