2 medium eggplants
2 cloves garlic (optional)
2 tsp cumin
red pepper to taste
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”
Wow, this looks delicious!
It is fantastic. I’ll make it for you when I see you next.