i always love reading about foods from various cultures and seeing what catches my eye… anything fun with eggplant usually does just that. (even though i’m a bit allergic, i love the stuff!)
this dish is a ‘salad’ in moroccan cuisine that we love to serve as a dip, under fish, over a pork chop…. tasty with just about anything!
1 medium sweet onion, diced
5 cloves garlic, minced
4 large heirloom tomatoes, medium diced
2 pounds japanese eggplant
¼ cup white wine
1 ½ tablespoons harissa
1 preserved lemon, cleaned and julienned
1/8 cup mint, chiffonade
¼ cup gordal olives, julienned
- remove stems from eggplant and split down the middle. coat lightly with oil and sprinkle with salt.
- place inside down on a sheet tray.
- place in a 375 degree oven for 25 minutes. remove from oven and cool.
- once cooled use a spoon to scoop out the meat.
- roughly chop and set aside.
- in a medium sauce pot, sweat onion and garlic in a small amount of oil.
- add diced tomatoes and cook for 20 minutes, until some of liquid has evaporated.
- deglaze pan with white wine.
- add eggplant and cook for 15 more minutes.
- add harissa and preserved lemon.
- season with salt and allow to cool.
- add mint and olives.
- serve at room temperature with naan or pita.
i think the use of preserved lemon is what drew me to moroccan food…. i’ve always loved it and seems it is a favorite of the culture. try our recipe at home or grab from our grab and go! or just sub in some lemon zest if you are making the dish last minute.