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Spicy Eggplant Salad (Zaalouk)




  1. Boil eggplant with garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.
  2. Drain and chop eggplant and garlic in a colander, then mash with a fork, pressing all the water out.
  3. Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with mashed eggplant and remaining ingredients, then add salt.

Makes 6 servings.

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.


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