Tunisian · Vegetables
Eggplant Charmoula
Tunisian charmoula with fried eggplant rings, onion sauce, tomatoes, harissa, and vinegar.
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Cook 25 min
02
Method
- 01 The eggplant is cleaned, cut into small, thin, and equal rings, then slightly salted, fried in oil, drained, and set aside.
- 02 The onion is peeled and cut into small pieces, and the garlic is peeled and finely chopped.
- 03 Two or three spoons of oil are heated in a pot, and the onion is fried for a few minutes until it turns yellow.
- 04 Tomato paste dissolved in a cup of water with harissa, tabl, and garlic is added, and the mixture is boiled for about a quarter of an hour.
- 05 The fried eggplant rings are added, and cooking continues for ten minutes without a lid, then vinegar is added and the salt is adjusted. The charmoula is served with fried fish.
Notes
Source: «Omek Sanafah» book by Muhammad Al-Kouki, p. 60. The steps have been rephrased for clarification without changing the ingredients.
The image is illustrative and not an archival image of the book.