Recipe for cooking spicy eggplant salad

Recipes from the Middle East and North Africa :: Middle Eastern Salads and Dressing

1 1/2 lb. (one and a half lbs. ) eggplant, peeled and cubed
5 cloves garlic, peeled
Salt
3 large beefsteak tomatoes (about 1 1/2 lb. (one and a half lbs. )),
    peeled and chopped
4 Tbsp. argan oil (from Morocco) or hazelnut,
    sesame, walnut or mild extra-virgin olive oil
2 Tbsp. wine vinegar
1/2 tsp. harissa or a mixture of 1/2 tsp.
    paprika and a good pin. of ground chile pepper, to taste
1 tsp. ground cumin
1/2 c. chopped flat-leaf parsley

Boil eggplant with garlic in plenty of salted water, in a pan covered with a lid, for about 1/2 an hour, 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 mins., or until reduced to a thick sauce, stirring occasionally. Mix with mashed eggplant and remaining ingredients, then add salt.

Makes 6 servings.

NOTE: Harissa is a very hot chile pepper paste flavored with garlic and spices, much used in North Africa, especially Tunisia. It is available store-bought, or you can make your own. The recipe is in this section.