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African Vegan Recipes
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Moroccan Inspired Eggplant Smoosh
Andrew Walter - Georgia, USA

This is essentially Baba Ganouj, but with a few extras- a lot like the eggplant salads I was given in Morocco (but, I think, better)

  • 1 Eggplant
  • 1 Onion, sliced into thin half rings
  • 2 med. tomatoes, chopped
  • 5 cloves garlic, minced or pressed
  • small bunch fresh basil, chopped
  • 4 Tbsp tahini
  • 1 tsp turmeric
  • 1 Tbsp cumin
  • 1 Tbsp cayenne (or sweet paprika if you don't like it hot)
  • 3 Tbsp lemon juice
  • salt to taste
  • olive oil for sauteing and as much as you want for flavor
All the amounts given (esp. the spices) are estimates. taste as you go and adjust to your taste

Roast the eggplant over an open flame or in very hot oven until it collapses or burns.
Set it aside to cool.
When cool, strip away the skin.
Chop the flesh.

Saute the onions in olive oil until starting to brown.
Add the garlic. saute another minute or so, then add the tomatoes.
Cook another couple of minutes, until the tomatoes start to break down a little.
Then add the eggplant, spices, and basil, and cook the whole thing until it starts to dry out a hair (maybe 5 min.)
Lastly, add tahini, salt and lemon juice. taste and adjust seasonings.
Serve warm with pita.
Drizzle a bit more olive oil over the top before serving.