Mashed vegetables such as carrots and zucchini are dressed with a spicy sauce and served as appetizers in Tunisia and other North African countries. The zucchini available in the Eastern Mediterranean are light green and are juicier and tastier than the dark green zucchini available in Northern Europe and North America. You can sometimes find these at farmers’ markets where they are called Middle Eastern zucchini, or you can grow them in your garden. The resulting salad will taste even better.
Serve as an accompaniment to grilled meat, poultry or fish. You can make this salad as hot as you like by adding more chili paste, especially if the dishes you are serving it with are mild.
9 - 10 medium zucchini, steamed or boiled in salted water until tender
1 tablespoon balsamic vinegar
1 tablespoon good-quality red wine vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, finely minced
3 - 5 teaspoons Red Pepper Paste or 2 - 3 teaspoons Harissa
1 teaspoons freshly ground caraway seeds
sea salt, to taste
some kalamata olives, to decorate
2 hard-cooked eggs, quartered (optional)
Mash the cooked zucchini with a fork and place in a fine strainer. Let it drain for 20 - 30 minutes, until most of the liquid has run off.
Mix the vinegars, olive oil, garlic, red pepper paste, caraway, and salt in a small bowl. Place the mashed zucchini in a deep dish and pour the vinaigrette over it. Mix well, taste, and adjust the seasoning.
Cover and refrigerate for 2 to 3 hours or overnight.
Serve decorated with olives and quartered hard-cooked eggs, if you like.
Variation: You can substitute butternut squash or any winter squash for the zucchini. A similar salad can be made with cooked carrots or cauliflower.
Increase the amount of vinegar if the vegetables are very sweet. In Israel, I tasted a delicious squash and mashed potato salad dressed the same way.

Serves 4 to 6

area : North Africa

gerechtsoort : salad

bron : Mediterranean Hot : Spicy dishes from Southern Italy, Greece, Turkey & North Africa / Aglai Kremezi