An exceptionally nice eggplant salad (more like a paste) for use on bread or pita. Using canned tomatoes works very well and is nice in wintertime. This one does not contain zucchini and is adapted from a recipe by Claudia Roden.
- 1 eggplant (approx 1 1/2 lbs)
- 5 cloves garlic, peeled
- 3 large beefsteak tomatoes (ripe), or 2 cups canned crushed tomatoes.
- 4 tbsp olive oil
- 2 tablespoons wine vinegar (or 1 tbsp white vinegar)
- 1/2 tsp. harissa or 1/2 tsp. paprika plus a pinch ground chili pepper
- 1 tsp. ground cumin
- 1/2 cup chopped flat-leaf parsley
Peel the eggplant and chop into cubes. Bring enough water to cover the eggplant (eggplant will float, so approximate) to a boil. Add some salt, garlic and eggplant. Cook until the eggplant is very soft, about 20-30 minutes. Drain well and mash eggplant with a fork.
If using whole tomatoes, chop and cook in a pan over low heat until reduced to a sauce, approximately 20 mins. If using canned crushed tomates, reduce this time in half. Mix with the mashed eggplant, the rest of the ingeditents, and salt to taste.