Moroccan Garlicky Eggplant Salad with Tomato Sauce

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Moroccan Garlicky Eggplant Salad with Tomato Sauce

 

2 pounds small eggplants, peeled, quartered lengthwise, then halved crosswise

6 medium garlic cloves, halved

2 tablespoons extra-virgin olive oil

1, 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved

1/2 cup coarsely chopped cilantro

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/8 teaspoon crushed red pepper

2 tablespoons fresh lemon juice

kosher salt and freshly ground pepper

 

In a large saucepan fitted with a large steamer basket, bring 1/2 inch of

water to a simmer. Add the eggplant and garlic to the steamer. Cover the

saucepan and steam the eggplant over moderate heat until tender, about 20

minutes.

Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped

tomatoes and their juices along with the cilantro, cumin, paprika and crushed

red pepper and cook over moderately high heat, stirring occasionally, until

thickened, about 15 minutes.

Drain the steamed eggplant and garlic in a colander, pressing gently to extract

any excess water. Transfer to a bowl and finely mash the garlic and coarsely

mash the eggplant with a fork, then scrape them both into the tomato sauce. Add

the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a

few times. Season the eggplant with salt and pepper and transfer to a serving

bowl. Serve the eggplant salad at room temperature or lightly chilled.

Makes 6 servings.

 

 

 

 

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