Moroccan Aubergine Zaalouk Recipes

MOROCCAN ZAALOUK RECIPE

Steps:

• Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
• Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
• Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
• Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
• Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
• Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!

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.

ZAALOUK (SPICY AUBERGINE SALAD) - MOROCCO

Steps:

• Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
• Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
• Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
• Mix with aubergines and the rest of the ingredients.
• Season to taste.

PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK

Steps:

• 1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
• 2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
• 3. Serve at room temperature. Stir in remaining olive oil just before serving.