Mezquita salad of eggplant, tomato, and olives

Name: Mezquita salad of eggplant, tomato, and olives (Ensalada Mezquita de berenjenas, tomate y aceitunas)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 2½ cups (1¾ oz/50 g) mixed salad greens or arugula; 5½ lb (2.5 kg) tomatoes, roughly chopped; 5½ lb (2.5 kg) eggplants, very finely diced; 10 pitted black olives, sliced; 1 tablespoon clear honey; 6–7 tablespoons extra virgin olive oil; 1 tablespoon sugar; 1 teaspoon ground cumin; Pinch of salt

Ensalada Mezquita de berenjenas, tomate y aceitunas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Versatile eggplant was the most popular vegetable of all in Al-Andalus, and this recipe shows how well it fuses with sugar and honey. It makes a substantial appetizer and is quite sweet, so follow it with a light main course. It looks intriguing—a nest of dark mystery in salad leaves.

Ingredients

5½ lb (2.5 kg) eggplants, very finely diced
6–7 tablespoons extra virgin olive

Method

In a saucepan, heat ¼ cup (60 ml) oil and fry diced eggplant until golden. Transfer to a plate lined with paper towels to absorb the oil, and set aside.

In a saucepan, combine the tomatoes and suga