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Author Notes: This is a middle Eastern Recipe. I first tasted it in Morocco when I was 16. I loved it at first bite, and now it has become a staple in my kitchen. I eat it for breakfast, lunch, and an appetizer. I can't get enough of it! You can vary it by adding peppers, summer squash, or even a few grated carrots. I've added a few chopped olives as well. More olives will remind you of a Tapenade. Enjoy! —zuliebear
Serves: 6 as a salad appetizer
large eggplant, chopped in cubes
tablespoons Olive Oil (EVOO)
Unpeeled, chopped tomatoes
teaspoon minced garlic or garlic powder
tablespoons Ground Cumin
Salt and Pepper to taste
- Saute your eggplant cubes in olive oil until soft on low heat. Do not allow it to burn. You may need to add a bit of water now and then. Watch it closely. Add the unpeeled chopped tomatoes and the minced garlic if you are using it. Cook until the eggplant and tomatoes are tender. Mash with a ricer. Add the garlic powder here if using it instead of the minced garlic. Sprinkle with the Cumin and salt and pepper to taste. The mixture should be moist, but holding it's shape. It should not be watery. Add a touch of water if it is too dry. Cook a little longer if it is weepy. You can serve this warm or cold as a salad, an appetizer with chips or pita bread, as a sandwich filler, or as a dollop with sour cream in soup! In Morocco, they scoop it up with bread as a salad course. YUMMY stuff!
- This recipe was entered in the contest for Your Best Brown Bag Lunch