MOROCCAN EGGPLANT SALAD

Make at least 1 day in advance; keeps for several days in refrigerator. Serve on flat bread.

2 medium black eggplants (about 1 lb each)

1/3 c. extra virgin olive oil

1 lb red-ripe tomatoes, peeled, halved, seeded, and chopped

(or 2 cups drained chopped canned tomatoes)

2 Tbsp crushed garlic

2 tsp ground cumin

2 tsp smoked paprika

2 tsp harissa (Moroccan spice blend)

1/2 tsp red pepper flakes

Salt to taste

2 Tbsp finely chopped cilantro

2 Tbsp finely chopped parsley

Juice of one lemon

Pierce each eggplant in one or two places with a toothpick. Place on a hot BBQ grill whole. Turn as each side gets charred. Remove when the eggplants are completely soft. Alternately, halve each eggplant lengthwise, place cut side down on a foil-lined baking sheet, and broil until blackened and tender, about 20 minutes. In either case, dump into a colander set in the sink. Peel while still hot and allow to drain until cool. Squeeze gently to remove any bitter juices.

Meanwhile, heat 3 Tbsp of the olive oil in a medium skillet set over moderate heat. Add the tomatoes, garlic, cumin, paprika, pepper flakes, harissa, and 1/2 tsp salt, and cook, stirring occasionally, for 20 minutes.

Crush the eggplant with a fork and add to the skillet. Stir in the chopped cilantro and parsley, and continue cooking, stirring often, until thick and juicy, about 10 to 15 minutes. Transfer to a bowl and fold in lemon juice and salt to taste.  Let cool, then cover and refrigerate overnight.

Return the salad to room temperature and toss with the remaining olive oil before serving.

Adapted from The Food of Morocco by Paula Wolfert

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