Eggplant Zaalouk Recipes

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Steps:

• Gather the ingredients.
• Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
• With a spoon or potato masher, crush and blend tomatoes and eggplant.
• Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
• The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
• Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

EGGPLANT ZAALOUK

Steps:

• Preheat the oven broiler.
• Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.
• Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.
• Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.
• Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.
• Drizzle olive oil and add a pinch of chili powder.