Eggplant Salad (Matbucha)

Beth Warren Beth Warren
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My sister Adena makes this recipe to go along with her Shabbat meals. I love the spicy flavor as an addition to any meal or added to sandwiches. You may have to adjust the spicy flavoring to your taste.

40m 10
Easy Vegetarian Vegan Paleo Pescatarian Gluten Free Low Fat Low Carb No Refined Sugar Passover Parve

Directions

Prepare the Eggplant Salad

  1. Peel and dice eggplant. Place in strainer and sprinkle salt. Allow the juices to drip out.

  2. Heat oil in a medium saucepan. Add garlic, eggplant, and jalapeño, and sauté until soft; mash consistently.

  3. Add whole tomatoes and tomato sauce and keep mashing.

  4. Add a sprinkle of red pepper flakes for more spice, if desired.

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beth warren eggplant healthy kosher for passover Kosher Moroccan food Morrocan Morrocan food Pesach Sefardi sephardi Shabbos spicy
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2 Comments

Blumy •

so goood

Blumy •

after fixing the eggplant - what does it mean to place it on a strainer ? you mean cook it and strain the juices ?