MOROCCAN AUBERGINE ZAALOUK
In Morocco, this warm dish of eggplant and tomatoes tenderly cooked in select spices is usually served as a condiment (similar to how a classic Mexican salsa might be used) with a lots of sliced bread or a pile of big bread cubes to scoop up the delicious chunks of tomato and zucchini and plenty of that irresistible spicy sauce. ...
Provided by Vickie Parks
Categories Salsas
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 450°F. Line a large baking sheet with parchment paper. Drizzle 1 Tbsp olive oil on the parchment paper.
- 2. Peel the eggplant and slice lengthwise into 1/4-inch thick slices. Evenly arrange the eggplant slices on the parchment. (You may need a second parchment-lined baking sheet to accommodate extra eggplant slices.) Drizzle 1 Tbsp olive oil over the eggplant slices, sprinkle with a pinch of salt. Roast in a oven for 35 minutes or until the eggplant is cooked and golden brown. Remove from the oven and let cool for a few minutes.
- 3. Heat 1 Tbsp olive oil a large sauté pan over medium-high heat. Add the garlic and cook for around 30 seconds. Add the paprika, cumin, and hot pepper flakes and cook in the hot oil for 10 seconds. Then stir in the chopped tomatoes, water, salt, black pepper, and bay leaf, let the sauce simmer for about 5 to 7 minutes.
- 4. Returning to the cooled eggplant, start chopping the eggplant slices into bite-sized cubes. Add the eggplant cubes to the sauté pan, stirring to combine. Reduce the heat to medium-low, cover, and let it simmer for another 5 minutes. The eggplant should be tender and fully cooked, but it shouldn't be disintegrating and pieces of the eggplant flesh shouldn't be flaking off.
- 5. Remove pan from heat, and stir in the lemon juice and chopped cilantro. Taste the sauce and adjust seasonings, if needed. Just before serving, drizzle about 1 tsp (or less) of olive oil in a random, thin line across the surface of the sauce. Serve hot or very warm with sliced bread or lots of bread chunks to scoop up the delicious Eggplant Zaalouk.
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Sherrelle Rushing
[email protected]This is a great recipe for a party. It's easy to make ahead and it's always a crowd-pleaser.
Daamee Alemayehu
[email protected]I love the smoky flavor of the aubergine in this dish. It's a great way to add some depth of flavor to a simple dish.
Joy John
[email protected]This is a great recipe for a vegetarian main course. The aubergine is so hearty and flavorful, you won't even miss the meat.
Shipu Kamal
[email protected]I'm always looking for new ways to cook aubergine and this recipe didn't disappoint. The aubergine was so tender and the sauce was so flavorful. I served it with some crusty bread and it was perfect.
Saviour Frank
[email protected]This dish is so flavorful and easy to make. I love the combination of aubergine, tomatoes, and spices. It's a great way to use up leftover aubergine.
Bek Workouts
[email protected]This is a great recipe for a quick and easy weeknight meal. The aubergine cooks up quickly and the sauce is packed with flavor. I served it over rice and it was a hit with the whole family.
Abodi banna
[email protected]Just tried this recipe and it was delicious! The aubergine was perfectly cooked and the sauce was so flavorful. I served it with some grilled chicken and it was a perfect meal.
shahbaz786 shahbaz786
[email protected]I'm not usually a fan of aubergine, but this dish changed my mind. The aubergine was so tender and flavorful. I loved the combination of spices and the tangy sauce. Will definitely be making this again.
Sky Dream
[email protected]This is one of my favorite Moroccan dishes. I love the smoky flavor of the aubergine and the sweetness of the tomatoes. It's so easy to make and always a crowd-pleaser.
Ezinne Jerry
[email protected]This aubergine zaalouk was a hit at my dinner party! The flavors were so well-balanced and the texture was perfect. I especially loved the addition of the tomatoes and bell peppers. Will definitely be making this again.