Eggplant Salad (Matbucha)

Beth Warren Recipe By
  • Cooking and Prep: 40 m
  • Serves: 10
  • No Allergens

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.

Ingredients (8)

Main ingredients

Start Cooking

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.

Note:

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

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