This Moroccan Eggplant (Aubergine) Salad is made by cooking chopped eggplants in olive oil, garlic and spices until tender enough to mash. Tangy and spicy, kahrmus is usually eaten as a dip with Moroccan bread. It's similar to the cooked eggplant and tomato salad called Zaalouk, minus the tomatoes.
Some Moroccan cooks prepare this salad or zaalouk by steaming, boiling, baking or grilling the eggplant prior to cooking with the spices. I think the one-pot method below involves the least amount of fuss.
Serves 6 as a side.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 kg (2 lbs.) eggplants
- 4 or 5 cloves garlic
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/3 cup olive oil
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons lemon juice
Peel and chop the eggplant into 1/4-inch cubes. Place in a deep skillet with the garlic, spices, olive oil and water. Cover, and cook for about 20 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary.
When the eggplant is very tender, mash it with the back of a spoon. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Remove from the heat.
Serve the eggplant salad at room temperature or chilled. If desired, garnish with a little fresh parsley or a sprinkle of crushed red pepper flakes.