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Moroccan-Spicy Eggplant Salad (Zaalouk)

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Moroccan-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.

 

 

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