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Mderbel (tangy aubergine relish)
Mderbel: fried aubergine stewed with garlic, paprika, cumin and vinegar, the Fassi way
Where zaalouk is a smoky mash, mderbel keeps its aubergine in soft, silky slices that have been fried first and then stewed down with garlic, sweet paprika, cumin and a sharp splash of vinegar. Old Fez families make it as one of the cooked salads that open a festive meal, and it keeps beautifully for a few days, so it is often made the day before. The flavour is rich from the oil, tangy, a little sweet and deeply garlicky; serve it at room temperature with bread, alongside other salads or next to grilled vegetables. The usual mistake is frying the aubergine in oil that isn't hot enough, so the slices drink it up and turn greasy. Chef's tip: salt the slices and leave them for 20 minutes, then pat them very dry; they drink far less oil and fry to a deep gold.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 auberginesabout 700 g, cut into 1 cm rounds
- 1 ½ tsp saltdivided
- ¾ cup olive oilfor frying
- 5 garlic clovescrushed
- 2 tsp sweet paprika
- 1 ½ tsp ground cumin
- ¼ tsp chilli flakes
- 1 tsp sugar
- 2 tbsp white vinegar
- ½ cup water
- 2 tbsp flat-leaf parsleychopped
- 2 tbsp coriander leaves (optional)chopped
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Method
0/6 doneStep 1: Spread the 2 aubergines on a tray, sprinkle both sides with 1 tsp salt and leave them for 20 minutes until beads of water appear. Pat each slice very dry with kitchen paper.
20 minStep 2: Heat ¾ cup olive oil in a large frying pan over a medium-high heat. Fry the slices in batches, 2–3 minutes a side, until deep golden and soft right through. Lift out onto kitchen paper. Crowding the pan steams the slices and makes them greasy, so fry in a single layer.
15 minStep 3: Pour off all but 2 tablespoons of the oil. Over a low heat, add 5 garlic cloves and stir for 30 seconds until fragrant but not brown, then stir in 2 tsp sweet paprika, 1 ½ tsp ground cumin and ¼ tsp chilli flakes for a few seconds more.
1 minStep 4: Add 1 tsp sugar, 2 tbsp white vinegar, ½ cup water and the rest of ½ tsp salt, then return the aubergine to the pan.
Step 5: Simmer gently, turning the slices and pressing them lightly with a spatula, until the liquid has cooked down into a thick, glossy coating and some slices have broken into a rough jam. Keep plenty of pieces whole.
12 minStep 6: Take off the heat, stir in 2 tbsp flat-leaf parsley and 2 tbsp coriander leaves and let it cool. Serve at room temperature; it keeps for 3 days in the fridge and tastes even better the next day.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mderbel (tangy aubergine relish) take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
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