Matbucha
Posted: | Categories: Recipes | Tags:add me to a bowl summer
Matbucha
Melissa Ben-Ishay
We’ve been making this on repeat lately. It’s a great way to use up seasonal summer produce and is one of my favorite condiment salads. I like my matbucha with eggplant, which is normally fried when you add it to the tomatoes. This time, I baked the eggplant, which was so much easier in so many ways. Remember to taste as you go and adjust seasonings as needed, then store it in the fridge to spoon over everything.
Ingredients
2 lbs. medium tomatoes (like Roma or Campari)
2 red bell peppers
3 fairytale eggplants
Avocado oil spray
2 tablespoons olive oil
1 head garlic, finely chopped
1 1/4 teaspoons salt, divided
Black pepper
1 teaspoon sweet paprika
Directions
- Bring a large pot of water to a boil and prepare an ice bath.
- Score the tomatoes on the bottom by slicing a small X in the skin. This will make it easier to peel later.
- Add the tomatoes to the boiling water and cook for 2 minutes. Transfer directly to the ice bath.
- Once the tomatoes are cool enough to handle, peel the skin off and place the tomatoes in a bowl.
- Broil the bell peppers for 15-20 minutes, rotating occasionally, until they’re completely charred. Remove them from the oven with tongs, then place directly in a glass Pyrex container and cover with a lid.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roughly chop the eggplant into 1” pieces. Place on the parchment paper and spray with avocado oil on all sides. Bake for 17 minutes, then flip the eggplant and increase the temperature to 375°F. Season with ¼ teaspoon salt and cook for 17 more minutes.
- Transfer the tomatoes to a large pot, removing the nub and smushing them with your fingers.
- Add the olive oil and ½ teaspoon salt and set over medium heat. If it simmers, lower the heat and cover.
- Stir the garlic into the pot with the tomatoes and keep the pot uncovered over low heat.
- Open the Pyrex and pour the juice into the pot. Peel the charred skin off the peppers and, reserving as much of the juice as possible, slice lengthwise. Discard the stems, ribs, and seeds.
- Add the peppers and any juice to the pot with the tomatoes. Season with another ½ teaspoon salt, a few turns of black pepper, and the sweet paprika.
- Transfer the baked eggplant to the pot and cover. Cook on low for 10 minutes to combine all the flavors. Uncover the pot and continue cooking on low until it reduces to your desired consistency (cook longer if you want it thicker, less time if you want it more watery).
- Remove from heat and let cool, the taste and adjust seasonings as needed. Eat immediately or store in the refrigerator in an airtight container. Serve with your favorite grain and protein.
