I make this eggplant salad almost every week. Among all of the different types of eggplant salads you can find at a moroccan shabbat table, this one is my favorite. I grew up having it in Morocco every shabbat and here I am following the tradition! Dont be afraid to add one or two tbsp of oil during the cooking, eggplants absorb oil, and as the title says, this is a Moroccan recipe! Enjoy.
- 2 medium size eggplants, peeled and washed
- 1 red pepper diced
- 1 large tomato grated
- 3 garlic cloves minced
- Vegetable oil
In a large pan, heat up 2 tbsp of oil. Add the eggplants and peppers stirring so they don’t burn. Add the grated tomatoes and spices.
Cover and let it cook on a low fire for about 20min. Add 2 tbsp of oil. With a large fork, mash the eggplants and peppers until the eggpnts become tender.
Serve cold with cilantro.