Tata's Matbucha
Posted: | Categories: Recipes | Tags:Add me to a bowl gluten-free
Tata's Matbucha
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Adi and I make a batch of matbucha nearly every week to keep in the fridge. It’s the perfect snack or addition to lunch (in a pita, on a chip, in a bowl, you know the drill). Its origins are from Morocco/North Africa, where it’s often served warm or cold with many other small salads, like a mezze. If you have my cookbook, you’re familiar with this method of serving!
This is how Adi’s mom makes it: with big pieces of fried eggplant, a lot of effort, and even more love. (Not all recipes call for eggplant, but effort and love are mandatory.) You can adjust spices to make it spicy if you want—I don’t—or even use it as the base for a weekend shakshuka. I made two quarts of it during content this week, and Adi and I will eat all of it in less than a week. It’s just so good.
Ingredients
Directions
- Bring a large pot of water to a boil over high heat. This is for the tomatoes.
- Place the bell peppers on a baking sheet and broil on high to char. Don’t walk away from the oven! As the outside of the pepper chars, turn the peppers to completely char the entire pepper. It can take anywhere from 10-20 minutes, just keep an eye on it.
- While the peppers broil, heat about ½” of neutral oil in a large high-walled skillet. Once the oil is hot (about 375°F if you’re using a thermometer), add the eggplant in small batches so they aren’t crowded.
- Cook the eggplants for about 5 minutes on each side, turning with tongs to get each side golden brown. When the eggplant is finished, transfer to a plate lined with paper towels to absorb some of the oil. Season with salt. Repeat until all the eggplant is fried.
- While the eggplant cooks, score the tops of the tomatoes with an X and add to the boiling water. Cook for 1-2 minutes, until the skin starts to peel off. Transfer them to a large bowl to cool slightly.
- Once the peppers are completely charred, transfer them to a large glass container and cover with the lid. Let sit, covered, for 20 minutes.
- Once the tomatoes are cool enough to handle, peel off the skin. Cut the core out of the tomatoes and crush them with your hands in a large bowl.
- Return the crushed tomatoes to the pot you boiled them in (now without water) and set over medium-high heat. Add the garlic, sweet paprika, and salt, and use the back of your spoon to break up the pieces even more. Cover the pot and lower the heat to medium, cook for 20 minutes.
- While the tomatoes cook, peel the peppers. The charred peels should come off easily with your fingers. Chop the peppers, making sure to keep any juices that come out. Get rid of the skins, seeds, and stems.
- Add the chopped peppers, their juices, and the fried eggplant to the pot with the tomatoes and cover. Cook on medium for an hour to combine the flavors. Towards the end of cooking, remove the lid to reduce the liquid some. Cook uncovered until your desired consistency is reached—the longer you cook, the jammier it gets. Taste and adjust seasonings as needed.
- Store in an airtight container in the refrigerator for up to 5 days. Serve with pita, on a chip, in a bowl, or by the spoonful.
