Eggplant Zaalouk

Eggplant Zaalouk

Posted 2014-09-29 by Natasha Stewartfollow
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

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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