Kahrmus (Moroccan Pureed Eggplant Salad)
2 pounds eggplant, peeled and cubed
5 garlic cloves, minced
1.5 teaspoons cumin
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/3 cup olive oil
1/2 cup water
2 tablespoons fresh parsley, chopped
Juice from 1/2 lemon
To a large, deep, skillet, add the eggplant, garlic, cumin, salt, paprika, cayenne pepper, olive oil, and water. Cook over medium heat, covered, for 20 minutes, stirring occasionally. If the water evaporates, add more as needed to avoid burning.
Once the eggplant mixture is very tender, use a masher to mash the mixture until it is quite smooth.
Add the parsley and lemon juice, and cook for a few more minutes until all of the liquid has dissolved.
Remove from the heat.
The salad can be served either at room temperature or chilled. It’s excellent by itself or as a dip served with crusty bread.