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By Linda Shiue
Rated 5.0 stars by 1 users
By Linda Shiue
4-6
This text and recipe is posted with permission from Spicebox Kitchen by Linda Shiue, MD.
From the author: This warm salad combines roasted eggplant, tomatoes, and warm spices and can be enjoyed as a side or alone with lots of bread. It’s one of the more common salads you’ll be served to start a meal in Morocco.
The cinnamon is not typical, but I added it because this was the magic touch in my favorite version of this dish. It was prepared this way at Café la Tolérance, located in Essaouira, an ancient seaport on Morocco’s west coast, where we enjoyed a live performance of gnaoua music, a mystical Sufi musical tradition from North and West Africa, and had a fascinating conversation with the owner about the culture and politics of Morocco and North Africa.
A note from Oaktown: You can also substitute 1 tablespoon of our Baharat or Harissa for the paprika, cinnamon, cumin and red pepper flakes with delicious results!
1 1/2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes, or more to taste
Freshly ground black pepper
1 bay leaf
While sauce is simmering, slice roasted eggplant into bite-size pieces. Add them to sauté pan, stirring to combine. Lower heat to medium-low, cover, and let simmer for another 5 minutes. Eggplant should now be fully cooked and tender but should still maintain its shape.
Remove from heat, squeeze in lemon juice to taste, and sprinkle with chopped cilantro. Adjust seasoning to taste. Serve hot, or at room temperature, with a drizzle of olive oil and another squeeze of lemon juice.
I am little confused about the substitution – 1 tablespoon instead of the Baharat or Hairsa for all 4 spices, or each?
This is very good. I will definitely make this again. Simple with great flavors. I added some tofu at the end to make it a little heartier and that worked well. The tofu really absorbed the flavors. The cinnamon just pops wonderfully with each bite.
Hi Alexandra, sorry for the confusion. You can use either 1 tablespoon total of Baharat or 1 tablespoon total of Harissa and omit all four of the spices (cinnamon, paprika, chile flakes and cumin).