Eggplant Zaalouk Recipes
PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK
This amazing cooked Moroccan salad from Paula Wolfert's The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.
Provided by fognozzle2030
Categories Moroccan
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253.4, Fat 18.8, SaturatedFat 2.6, Sodium 179, Carbohydrate 22.3, Fiber 10.8, Sugar 9.7, Protein 4
ZAALOUK (SPICY AUBERGINE SALAD) - MOROCCO
Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.
Provided by Mme M
Categories Moroccan
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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EGGPLANT ZAALOUK RECIPE, PAULA WOLFERT | GOURMET …
Add the tomatoes, sugar, if using, garlic, cumin, paprika, cayenne pepper and ½ tsp salt and cook, stirring occasionally, for 20 minutes. 3. Crush …
From gourmettraveller.com.au
Cuisine MoroccanAuthor Paula WolfertServings 8Estimated Reading Time 2 mins
From gourmettraveller.com.au
Cuisine MoroccanAuthor Paula WolfertServings 8Estimated Reading Time 2 mins
- Pierce each eggplant in one or two places with a skewer. If you are cooking over coals, slowly cook the eggplant until blackened all over, collapsed and cooked through (20-30 minutes). If you are cooking indoors, preheat the griller and set the rack on the second-highest rung. Halve each eggplant lengthways, then place cut-side down on a foil-lined baking sheet. Grill until blackened and tender (about 20 minutes). Dump the eggplant into a colander set in the sink. Peel while still hot, then allow the flesh to drain until cool. Squeeze gently to remove any remaining bitter juices.
- Meanwhile, heat 3 tbsp of the olive oil in a medium non-stick frying pan set over a moderate heat. Add the tomatoes, sugar, if using, garlic, cumin, paprika, cayenne pepper and ½ tsp salt and cook, stirring occasionally, for 20 minutes.
- Crush the eggplant flesh with a fork and add to the pan. Stir in the chopped coriander and continue cooking, stirring often, until thick and juicy (10-15 minutes). Transfer to a bowl and fold in lemon juice and salt to taste. Cool, then cover and chill overnight.
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4.8/5 (8)Total Time 1 hrCategory Salad, Side DishCalories 206 per serving
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4.8/5 (8)Total Time 1 hrCategory Salad, Side DishCalories 206 per serving
- Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.
- Peel, seed, and chop the tomatoes. Place them in a large deep skillet or large pot along with the olive oil, spices, garlic, and herbs. Stir to combine.
- Zaalouk can be served warm, cold, or at room temperature. Garnish as desired with fresh parsley or cilantro and/or a drizzle of good olive oil.
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5/5 (2)Category AppetizerAuthor Mike BenayounTotal Time 55 mins
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