Kahrmus, Moroccan Eggplant Salad



2 medium eggplants

2 cloves garlic (optional)

2 tsp cumin

red pepper to taste

pinch salt

1 tsp paprika


2 tbsp parsley

1/4-1/3 cup olive oil

1/3 cup water


Rinse and chop eggplant into 1 inch cubes.

Place eggplant, garlic, spices and oil into a large pan over medium heat.  Cover and cook for 30-40 minutes or until eggplant is tender and no longer bitter.  Stir every 10 minutes adding a little water as the liquid cooks down.  When eggplant is tender and no longer white add parsley, stir and remove from heat.

Serve at room temperature with a side of Greek yogurt.


3 thoughts on “Kahrmus, Moroccan Eggplant Salad

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