Moroccan Zaalouk Recipes
MOROCCAN ZULU ZAALOOK
Chef Hassan M'Souli is the owner of Out of Africa restaurant in Manly, in Sydney, Australia and the author of Moroccan Modern, from which this eggplant recipe is taken.
Provided by Rhiannon and Matt
Categories African
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200ºC (400ºF/Gas 6).
- Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).
- Brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes.
- Make a small cut in the skin of the tomatoes, plunge into boiling water. Drain, then when cool enough to handle remove the skin and seeds and dice the flesh.
- Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.
- Bring to the boil, stirring occasionally.
- Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.
- Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.
- Serve with bread.
Nutrition Facts : Calories 390.7, Fat 29.6, SaturatedFat 4.1, Sodium 143.8, Carbohydrate 31.6, Fiber 17.4, Sugar 13.5, Protein 5.9
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
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