Go Back Email Link
+ servings

Moroccan Eggplant Salad in Tomato Sauce

Prep Time10 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 people

Ingredients

  • 4-6 tablespoons Coconut oil, extra-virgin olive oil, or ghee for frying
  • 2 medium eggplants
  • Kosher salt
  • freshly ground black pepper
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons hot or smoked paprika
  • 1 teaspoon dried oregano
  • 28 ounce can crushed* tomatoes including their juice
  • 2-3 fresh roma tomatoes if in season, deseeded
  • ¼ cup sliced green olives about 15 whole olives
  • 1-2 tablespoons tomato paste
  • 1 heaping teaspoon oregano
  • handful (2-3 tablespoons) fresh basil julienned, for garnish

Instructions

  • If using globe eggplants, peel the eggplants. If you're using the smaller Asian eggplants, you can leave the peel on. Slice off the top, then slice the eggplant crosswise into ½-inch thick rounds as evenly as possible.
  • Salt the sliced eggplant rounds with a generous dusting of Kosher salt, toss to distribute, and place in a colander over a large bowl. Set aside for about 15 minutes. 
  • Meanwhile, dice the onion and mince the garlic clove. Heat a wide Dutch oven or other deep pan over medium heat and drizzle in 2-3 teaspoons of oil. Add the onion plus two generous pinches of salt and freshly ground pepper. Saute for 5 minutes. Add the garlic and saute another 3 minutes. Next, add the cumin, paprika, oregano, tomatoes with their juices, fresh tomatoes (if using), olives, and another generous two pinches of salt. Allow the mixture to simmer for 15 minutes.
  • Once the tomato sauce is simmering, the eggplants should have released some liquid. Lightly blot them with a paper towel to remove some of the salt. In a large saute pan with sides, heat about 2 tablespoons of oil over medium/medium-high heat until it shimmers. Add one layer of eggplant slices (you may need to fry them in batches) and fry until soft and lightly browned on one side, about 3 minutes. Flip the slices over to soften and brown the other side. Transfer the finished rounds to a plate lined with paper towels. Add another 2 tablespoons of oil and repeat the process with the remaining slices. If the eggplants begin to stick to the pan, you'll need to add more oil.
  • After 15 minutes of simmering the tomato sauce, stir in the tomato paste and oregano. Taste and adjust seasoning as desired. Increase the heat a little so the mixture begins to bubble (careful it doesn't spatter everywhere). Add the fried eggplant rounds, stir to incorporate and gently break up the eggplant into "rustic" bite-sized pieces as you do this. Cook another 2 minutes.
  • Remove the Dutch oven from the heat and fold in the julienned basil. Taste again and adjust seasoning if desired. Serve immediately or cool to room temperature, chill in the refrigerator overnight, and then serve reheated or cold on top of grains, toasted bread, pasta, veggies, or as a side dish.

Notes

*Either crushed yourself by hand or pre-crushed in the can.