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• Enzie Shahmiri

Zaalouk - Moroccan Eggplant

Zaalouk de berenjenas by escribirconlacabeza.
Via Escribirconlacabeza





Ingredients: Ingredients 1 large eggplant (1 pound) 3 tomatoes peeled and diced (1 pound) 1/4 cup of chopped parsley 1/4 cup of chopped cilantro 1 teaspoon of vinegar 1 - 2 tablespoons of olive oil 1 teaspoon of crushed garlic 1 teaspoon of paprika 1 teaspoon of cumin 1/2 teaspoon of salt (to taste) 1/4 teaspoon of pepper (to taste) How to make Zaalouk - Moroccan Eggplant Salad Steps to prepare the eggplant: 1- Peel and dice the eggplant. You can either peel all the eggplant skin of leave half of it, depending on your taste. 2- Boil the eggplant cubes in salted water for 20 - 30 minutes. 3- Drain the eggplant cubes from the water and press them with a spoon until all excess water is released. Steps to prepare the Zaalouk: 1- On medium heat, add the tomatoes, eggplant, olive oil, garlic and spices to your pan and cook them for 30 minutes. 2- Crush the eggplant and tomatoes with a wooden spoon while they are cooking until you end up with a puree. 3- In the last 5 minutes, add the vinegar to the eggplant and tomatoes puree. Courtesy of I Food TV

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