Moroccan Garlic Eggplant - Kahrmus

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Moroccan Garlic Eggplant - Kahrmus

January 17, 2013, 12:08 am

Posted by cookie in Side Dishes

This warm Moroccan eggplant dish is made by cooking chopped eggplants in olive oil, garlic and spices until tender enough to mash. Kahrmus may be eaten as a dip with middle eastern flat bread or over rice or other grain.

I modified the original recipe -- my version is below with a link to the original (on about.com) at the bottom. I have had good luck doubling the recipe in a gigantic covered pan. The eggplant shrinks down quite a bit during the cooking, but my saute pan starts out a bit overly full.

Kahrmus - Warm Moroccan Eggplant Salad

~ 2 Lb (2 to 3 large to medium) eggplants
5 - 6+ cloves garlic
1 1/2 tsp cumin powder
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/4 C olive oil
1/2 C water
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2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
~ 3 Tbsp lemon juice or more, to taste


Preparation:

Peel and chop the eggplant into small ( smaller than 1/4-inch) cubes. Place prepared eggplant in a large deep saute pan with the garlic, spices, olive oil and water. Cover, and cook on the stovetop for about 30 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary. If the eggplant is not tender enough to mash after 30 minutes, continue to cook, adding more water as needed.

When the eggplant is very tender, mash it with the back of a spoon or a potato masher. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Add more lemon juice, salt, and pepper to taste. Remove from the heat.

We usually serve this eggplant dish warm, but may be served at room temperature or chilled.


Original recipe available at:
http://moroccanfood.about.com/od/saladsandsidedishes/r/morocan_eggplant_salad.htm