Eggplant Zaalouk

Posted 2014-09-29 by Natasha Stewart ⇒ follow

is a cooked Moroccan salad consisting mostly of eggplant and tomato. It's very quick and easy to make, but is a deliciously warming and homely meal. You can eat it by itself with some rice for a vegetarian meal, or serve it with other Moroccan or Middle Eastern dishes for a delicious banquet.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Makes: 4-6 servings

Ingredients
2 medium eggplants
3 tbsp olive oil
500g tomatoes (or two cups of canned chopped tomatoes)
Pinch of sugar
1 tbsp crushed garlic
1 tsp ground cumin
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
Salt
2 tbsp of chopped coriander
3 tbsp fresh lemon juice

Method

Slice eggplants in half and place face down on an aluminium lined tray.

Preheat the grill, and place eggplants under grill for around 20 minutes until the skins are blackened and the flesh is soft.

Meanwhile heat the olive oil in a non stick pan. Add the tomatoes, sugar, garlic, spices, and salt. Cook, stirring, for 20 minutes.

Once the eggplants are blackened, remove from the grill and peel off the skins. Mash the flesh with a fork and then add to the tomatoes. Cook for about 10 to 15 minutes.

Add in lemon juice and salt to taste, as well as a bit of extra olive oil.

You can leave the eggplant zaalouk overnight in the fridge to help the flavours intensify, just bring it to room temperature before serving. It is still delicious served immediately.

Categories
#eggplant
#salad
#moroccan
#middle_eastern

%recipeyum

225907 - 2023-07-17 09:43:11

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