Zaalouk Spicy Aubergine Salad Morocco Recipes

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.

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.

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.