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.
Eggplant Salad (Matbucha)
- Cooking and Prep: 40 m
- Serves: 10
Prepare the Eggplant Salad
Peel and dice eggplant. Place in strainer and sprinkle salt. Allow the juices to drip out.
Heat oil in a medium saucepan. Add garlic, eggplant, and jalapeño, and sauté until soft; mash consistently.
Add whole tomatoes and tomato sauce and keep mashing.
Add a sprinkle of red pepper flakes for more spice, if desired.
Per serving (2 tablespoons): Calories 61.3; Fat 2.6 g (saturated 0.4 g); Cholesterol 0 mg; Sodium 591.7 mg; Carbohydrate 9.6 g; Fiber 2.9 g; Protein 1.7 g