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Bowl of matbucha


Naturopath Lauren Glucina
This matbucha cooked salad is rich, juicy and delicious - the perfect Moroccan appetizer! Made with eggplant, bell peppers, shallots, tomatoes and spices. Just the right amount of heat and sweetness.
5 from 6 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Moroccan
Servings 8
Calories 130 kcal


  • 1/3 cup extra-virgin olive oil
  • 2 shallots, or 1 red onion diced
  • 1 eggplant
  • 2 red bell peppers
  • 1 red chili de-seeded, sliced thin
  • 1 tablespoon coconut sugar or honey
  • 6 cloves garlic minced
  • 1 tablespoon sweet paprika powder
  • 1/2 teaspoon dried chili flakes
  • 1 teaspoon coarse sea salt
  • liberal amount black pepper
  • 1 400g/14oz can of chopped tomatoes


  • Peel the eggplant and cut into 1 cm cubes. Remove the stems and seeds from bell peppers, slice into 1cm strips.
  • Heat oil in a heavy-bottomed pan, medium temperature. Add shallots, eggplant, peppers, sliced chilli and a good sprinkle of salt. Cook for 15 minutes until the vegetables have softened considerably.
  • Add garlic, sweet paprika powder and dried chilli flakes, cook a few minutes.
  • Add chopped tomatoes, sea salt, coconut sugar, and liberal amounts of black pepper. Cook a further 10 minutes, stirring frequently, until the juices have evaporated off and the mixture has thickened.
  • Remove from heat, mash half of the matbucha mixture for a jam-like texture before serving.



  • Use a heavy-bottomed saucepan to evenly distribute the heat and avoid burning
  • Both the eggplant and the bell peppers can be blackened over a barbeque or in the oven prior for a smokier flavour - I have omitted this step for the sake of time and truly the end result is spectacular without it
  • You can omit the eggplant and use more bell pepper
  • Honey can be substituted for the coconut sugar
  • Mash with a potato masher or fork to get the ideal consistency
  • Serve matbucha with flatbread or toasted sourdough
  • Store in glass jars in the fridge for up to a week
  • Freezes well
  • Nutrition panel is an estimate only, and reflects one of eight serves


Serving: 1gCalories: 130kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 1.25gSodium: 120.5mgFiber: 3.25gSugar: 7.25gVitamin C: 39mgIron: 0.6mg
Keyword Matbucha
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