Recipe by Beth Warren

Eggplant Salad (Matbucha)

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Eggplant Salad (Matbucha)
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

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

Main ingredients

  • 1 (20-ounce) can whole tomatoes

  • 8 ounces Gefen Tomato Sauce

  • red pepper flakes (optional)

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.

Notes:

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

Recipe tags

beth warren eggplant healthy kosher for passover Kosher Moroccan food Morrocan Morrocan food Pesach Sefardi sephardi Shabbos spicy
Eggplant Salad (Matbucha)

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Blumy
Blumy
1 year ago

so goood

1
Blumy
Blumy
1 year ago

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

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