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Moroccan Eggplant (Aubergine) Puree Salad - Kahrmus

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Moroccan Eggplant (Aubergine) Puree Salad - Kahrmus

Moroccan Eggplant (Aubergine) Salad

Photo © Christine Benlafquih

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

Ingredients:

  • 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

Preparation:

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.

User Reviews

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 5 out of 5
Moroccan Eggplant Salad, Member kthrnglen

This one pot method gives just as good a result as the traditional one with less fuss and keeping all the nutrition in the food. It is foolproof, can be done in a jiffy and everyone I have ever given it to loves it. Handy tip. Keep chopped cilantro in you freezer to add to dishes like these as and when needed. Cilantro does not seem to change taste on freezing unlike parsley. If you freeze what you don't use straight away, nothing will get wasted.

1 out of 1 people found this helpful.

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