Eggplant Zaalouk
by Hanane OuaddahouCategory
Starters/Vegeterian/Appetizers/Eggplant
Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Hanane OUADDAHOU
Eggplant Zaalouk is what French call Ratatouille or Sicilian call Caponata!
Zaalouk is one of the most delicious salads of Moroccan cuisine and there are so many ways of preparing it all across Morocco.
The recipe varies from region to region or just from a family to another.
Here is my way to make it, i like to mix fried and baked eggplants for a nice consistency.
You can serve Zaalouk as a starter, dip or even with eggs or pasta
Ingredients
4-5 large eggplants
2 medium tomatoes, peeled, seeded and quartered
1 large red capsicum, roasted and peeled
3 cloves of garlic, minced
1 1/2 tbsp tomato paste
100ml olive oil
1 tsp sugar
1/2 tsp dried oregano
2 tbsp cilantro, chopped
Salt to taste
1 to 1 1/2 tbsp "Hanouna's Taste Mchermel"
Directions
Preheat the oven. Pierce 2 eggplants in one or two places with a toothpick. Halve each eggplant lengthwise. Place cut side down on a foil-lined baking paper and bake until tender
Cut the remaining eggplants into slices and deep fry them until light brown. Transfer to a kitchen paper to absorb the excess oil
Scoop out the baked eggplants and reserve.
Roughly chop the fried and baked eggplants
In a large skillet, heat half of the olive oil, add the eggplants, garlic and capsicum. Stir well
Add the tomato paste, cilantro, sugar, salt and "Hanouna's Taste Mchermel". Stir well and let it cook for 10 minutes
Add the oregano, and add the rest of the olive oil. Stir occasionally and let it simmer until all the flavors are combined
Serve warm or cold