Moroccan Marinated Eggplant Slices Without The Frying!

We enjoy a variety of homemade Moroccan salads (okay, they aren't technically "salad" but that is what they are called in Hebrew) every week for shabbat, and while I have been making smoked Moroccan eggplant salad for years, I recently introduced a few more classic Moroccan eggplant salads to the repertoire, only I've managed to make them without frying. Moroccan cuisine often includes lots of oil, but it really doesn't have to. It is true, something fried can sometimes be mouth wateringly delicious, on the other hand, yuk, it can make you feel sick, no? Not ot mention the negative health effects. So, I introduce to you my version of a classic marinated eggplant slices, and certainly for those not familiar with this dish they'll never know the difference, and for those who are, well, I actually had one guest mention that he likes my version better! And since my kids are eyeing how many slices each of them took, their never seem to be any leftovers, but if their are, the eggplant slices are great for including in a sandwich or eating on a cracker or rice cake, with a bit of techina of course!

The salads seen above are Moroccan matbucha (cooked tomato relish), Moroccan roasted eggplant salad, and Moroccan style pickled vegetable salad, serve these with techina and you're all set!

Ingredients:

• eggplants, traditionally this dish is made with long narrow eggplants
• olive oil, or olive oil spray
• parsley for garnish
• garlic
• tomato paste
• vinegar
• cumin
• salt
• pepper

Preparation:

1. The eggplant reduces in size greatly, so use at least 3 eggplants or the results will be miniscule! Slice eggplants in 1/4" thick or a bit more rounds. Take note of which thickness works best for your oven!
2. (Traditionally the slices are salted and set aside for an hour or so, which I used to do when I fried slices for my husband, but you really can skip this, in my opinion, and with this technique you can not monitor the salt and you can end up with a too salty result.)
3. Lay slices on parchment paper, spray or brush with olive oil and broil until browned. Turn over and broil until browned. If you are avoiding oil, you can also omit the oil. I place slices not directly under the broiler, but one level down so that the slics don't burn too quickly.
4. The slices may seem a little dry, but not to worry, once they have cooled and you dress them, that issue will be resolved.
5. In a small bowl, mix tomato paste, chopped garlic and vinegar, and a dash or salt, pepper and cumin to make a thick dressing. For three eggplants you will need about half a cup of dressing to thoroughly coat the slices.
6. Spoon dressing over each slice and layer in a bowl or container. Let marinate for several hours or overhight in the refrigerator, garnish with chopped parsley, and serve with a bunch of other delicious Moroccan salads!

Note: If you want to make this salad the traditional way, the slices are fried, served on a platter and then the dressing is spooned on top.  Small slices are mixed together with the dressing as seen in my photo. For large eggplant rounds this dish is often made by dipping slices in eggwhite and then frying, and one can then omit the dressing if desired.