This is a simple traditional Moroccan salad based on eggplants and tomatoes. It can be served both warm or cold, as a salad or dip. Sorry but this is the only pictures I have left since I deleted the other one by mistake from my phone 😦
2 medium eggplants diced into cubes.
2 tomatoes peeled, cut into small cubes
2 tsp tomato sauce
1 large clove of garlic
1 tsp paprika
1 tsp cumin
2 tbsp of chopped parsley
a pinch of salt and pepper
1 tbsp olive oil
1 small hot pepper (Optional)
4 Tbsp of water
Salt the eggplants put them aside for 10min.
Rinse well, drain and use paper towel to help drying them.
In a saucepan put all ingredients together except the eggplant.
Let them cook for about 5 minutes.
Add the eggplant, the water and let it simmer for 15 min.
Mash it while cooking and stir from time to time.
When it’s done the eggplant should be tender.
P.S: Usually the eggplant is either fried then used with the other ingredients
or steamed. I use neither ways!