I found this dish at a local Moroccan restaurant and immediately fell in love with it. It was served as an appetizer with pita bread, but this could easily be served as a main dish. That's how filling it is.
Eggplant Salad: Shlada De-al Bedenjan
4 eggplants
1 teaspoon salt, plus more as needed
2 tablespoons extra-virgin olive oil
2 large tomatoes, peeled and grated
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
4 flat-leaf parsley sprigs, finely chopped
4 cilantro sprigs, finely chopped
2 tablespoons red wine vinegar
2 lemons, quartered
Cut the eggplant into 2-inch cubes. Bring a large pot of
salted water to a boil. Add the eggplant and cook until
tender. Drain.
Heat the oil in a large skillet over medium heat. Add the
tomato, onion, and garlic and cook, stirring occasionally, for
8 to 10 minutes. Add eggplant, paprika, cumin, black pepper,
parsley, and cilantro and cook gently, mashing the ingredients
occasionally, until any excess liquid cooks off, about 10 to
12 minutes. Add the vinegar, mix well, and let cool.
Transfer the eggplant salad to a platter and garnish with the
lemon quarters.
