Algerian Matboucha Recipe
The traditional Algerian Matboucha is a savory dish made with pan-fried aubergine, onions and tomatoes. It’s sautéed vegetables are cooked with a combination of garlic, herbs, and spices. While there are variations of the recipe in different parts of Algeria, the dish is enjoyed throughout the country. It’s modest ingredients mean it’s also budget-friendly and filling. Serve it with a side of couscous, and you’ve got a delicious and complete meal.
– 2 Aubergines
– 2 Tomatoes
– 1 Onion
– 4 Christoum
– 2 Garlic cloves
– 2 tbsp Olive oil
– 1-2 tsp Ras el hanout
– A handful of parsley
– 1 tsp Salt
– ¼ tsp Pepper
- Wash and slice the aubergines into 3-4 cm slices. Put them into a bowl and coat with a teaspoon of salt.
- Roughly chop the tomato and onion and add them to the bowl with the sliced aubergine.
- Mince the garlic cloves and christoum and add these to the bowl.
- In a wide-bottomed pan, heat 2 tablespoons of olive oil over medium-high heat. Add the aubergine, tomato, onion, and garlic mixture and fry until the vegetables are softened but not mushy. This usually takes 5-7 minutes.
- Add the ras el hanout, parsley, season with salt and pepper, and cook for a few minutes to combine the flavors. Taste and adjust seasoning if needed.
- Serve the matboucha with couscous or fresh bread.