This matbucha 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.
- 1/4 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 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 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