Zaalouk: A smokey Moroccan eggplant dish! Heres the recipe:
2 medium sized eggplants, charred
2 large tomatoes, peeled and seeded
4T olive oil
4 cloves of garlic, minced
2t ground cumin
2t ground paprika
1/4t cayenne pepper
2T finely chopped parsley
2T finely chopped cilantro
1 @mina preserved lemon, chopped (1/2 of a lemon if the lemon is large)
2T white vinegar or lemon juice
Salt to taste
The eggplant is typically cooked over coals or fire to ensure that the eggplant is charred and has the ultimate smokey taste. In this case, I used my broiler: 35 minutes directly under the broiler flame, turning the eggplant half way through.
While the eggplants cooks peel, seed and dice tomatoes. Once the eggplants are nicely charred, peel them and saute in a pan with olive oil, garlic and a pinch of salt. After about 10 minutes, add tomatoes, cumin, paprika, cayenne along with chopped parsley and cilantro. Cook over medium heat until the tomatoes are cooked and the flavors have come together. Mash the mixture with the back of the spoon while cooking to ensure an smooth mixture.
Add preserved lemon and vinegar or lemon juice and cook a few more minutes. Adjust seasoning and enjoy!
This one definitely gets better as it sits so make it the day before.
Let me know if you try this at home! xx
#moroccanfood #eggplant #recipe #plantbased #saladrecipe #morocco
