Eggplant Salad (Aka Zahlouk, Or Poor Man'S Caviar)

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   Saute your eggplant cubes in olive oil until soft on low heat. Do not allow it to burn. You may need to add a bit of water now and then. Watch it closely. Add the unpeeled chopped tomatoes and the minced garlic if you are using it. Cook until the eggplant and tomatoes are tender. Mash with a ricer. Add the garlic powder here if using it instead of the minced garlic. Sprinkle with the Cumin and salt and pepper to taste. The mixture should be moist, but holding it's shape. It should not be watery. Add a touch of water if it is too dry. Cook a little longer if it is weepy. You can serve this warm or cold as a salad, an appetizer with chips or pita bread, as a sandwich filler, or as a dollop with sour cream in soup! In Morocco, they scoop it up with bread as a salad course. YUMMY stuff!

* Per serving · 4 servings · Values may vary.

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