Moroccan Eggplant and Tomato Salad

by Laura Donnelly — April 19, 2007

This versatile salad is great served warm or at room temperature and is excellent with the Moroccan tagines we're featuring this week, but I've also used it as an appetizer with toasted pita-bread slices.

Serves 6

1 large eggplant, halved lengthwise
4 Tablespoons olive oil
4 large tomatoes, chopped
4 cloves garlic, minced
5 Tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 Tablespoons cumin
salt and pepper

1. Preheat oven to 325 degrees.

2. Brush eggplant halves with 2 Tablespoons oil. Pace skin side down on baking sheet and bake for one hour or until flesh is tender. Remove from oven and cool.

3. Scoop pulp from eggplant, discarding seeds and skin, and chop pulp.

4. Place remaining oil in skillet and add tomatoes, garlic, tomato paste, and pepper flakes. Sauté over medium heat about ten minutes, then add chopped eggplant and cumin. Stir and cook until mixture is thick and liquid has evaporated.

5. To serve, mound into bowl and drizzle some extra virgin olive oil over the top.