This zingy salad from Morocco is, of course, a close relative of baba ghanouj.
Instead of tahini and/or yogurt, the recipe uses roughly cooked-to-a-pulp tomatoes.
This is a slightly tweaked version of the dish found in Claudia Roden’s Arabesque – I throttled back some on the cumin and garlic, didn’t feel like leaving the house just to get a bunch of coriander, and didn’t think a garnish of black olives sounded that hot.
And I never peel tomatoes.
2 medium eggplants
juice 1/2 fleshy lemon
2 medium large tomatoes
2 large cloves garlic, finely chopped.
extra virgin olive oil
1/2 teaspoon paprika
chilli powder to taste
1/2 teaspoon ground cumin
1/4 cup approximately chopped flat-leaf parsley
1. Prick eggplants several times to stop ’em exploding and place in a very hot (225C) pre-heated over for about 45 minutes until wrinkly all over.
3. When they’re done, let cool.
4. When cool enough to handle comfortably, scoop pulp into a bowl and discard skins.
5. Roughly chop the tomatoes and cook in olive oil with some salt until pulpy and not quite a sauce.
6. While the tomatoes are cooking, smash up the eggplant into a rough mash. Don’t get too carried away – a rough texture is what is desired for the finished salad.
7. Into the eggplant pulp put the cumin, paprika, chilli powder, garlic and parsley.
8. Into this mix add the tomatoes and some more lemon juice and a dash more olive oil.
9. Set salad aside for at least an hour or so before eating.
Good in sandwiches!