Moroccan eggplant salad

Ingredients for 10 servings:

• 4 large eggplants
• 8 large tomatoes, ripe
• 10 cloves garlic
• 6 chili peppers (jalapenos)
• some garlic salt or salt
• some vegetable oil
• some lemon juice
• some vinegar
• some paprika powder, mild or hot

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

Peel and slice the eggplants. Place the eggplants on several plates (the slices can overlap, but they should not be stacked). Sprinkle with garlic salt. Cover with plastic wrap and let stand for several hours or overnight. Squeeze out any remaining liquid from the eggplants. Heat the vegetable oil in a pan and fry the eggplants until golden brown. Drain on kitchen paper. For the sauce, puree the tomatoes in a blender with oil, lemon juice, and vinegar, along with salt and pepper and a little paprika. Season to taste! Slice the garlic cloves very thinly. Slice the jalapenos thinly and fry them in a little oil. Layer everything in a deep dish. Spread some of the tomato sauce on the bottom of the dish and place the fried eggplants on top. Spread a few tablespoons of tomato sauce over the eggplants. Distribute the fresh garlic slices and the fried jalapenos over the sauce-covered eggplants. Then add the eggplant again and continue as before. Finish with the remaining tomato sauce, jalapenos, and garlic cloves. Cover with plastic wrap and let stand overnight at room temperature. This allows the eggplant to absorb the tomato sauce. The longer it sits, the better it tastes. It will keep in the refrigerator for at least a week. We like to eat it with pita, hummus, and tahini for grilling. But it’s also good simply enjoyed on a slice of bread. Despite the jalapenos, it’s really not a very spicy dish.