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Eggplant Salad, Moroccan (Betanjal M'Charmel) (P, TNT)
Source: "The Diverse Israeli Table, Recipes from the Mahgreb"
Serves: 6 to 8

1kg eggplant
Approximately 1/2 cup olive oil
2 tbsp. lemon juice or more, to taste
1 tbsp. sweet paprika
4 to 6 cloves garlic, crushed
1 tsp. ground cumin
Harissa sauce, for serving (click here for recipe)

From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. Slice the eggplant into 1/2" (1cm) thick slices, salt and let drain in a colander for 1/2 hour. Rinse well and squeeze gently. Pat dry using paper toweling.

Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. Drain on paper toweling and then mash the eggplant, garlic, and spices together.

Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. Stir often during cooking.

Pour off the oil and season with the lemon juice. Correct the seasoning with salt to taste and let come to room temperature. Serve with the harissa sauce.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A