Zaâlouk
This tasty spread is the eggplant-based equivalent of taktouka. I love grilled or smoked eggplants, and this recipe will not disappoint you! Serve with with pita bread, and as a side dish with Moroccan lentils with some yellow rice. This will delight your tastebuds!
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 900g raw eggplant, to yield ~550g cooked eggplant (see Instructions)
- 500g chopped tomatoes
- 6g crushed garlic
- 1/4 tsp Espelette pepper
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12g neutral oil
- 12g olive oil
- Fresh parsley to taste
Instructions
- Eggplants
- Heat up the oven grill at ~210°C.
- Place the eggplants on a sheet of baking paper on a tray, and place in the oven. Turn the eggplants regularly to roast all sides evenly.
- When the eggplants' skins are puffed and they feel soft on all sides, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the eggplants will allow the skin to peel off easily later.
- When they are cool enough to handle, strip the skin delicately off the eggplants, and chop them into small cubes. Reserve.
- Zaâlouk
- Heat up a pan over medium/high heat, and add the chopped tomatoes. Let them reduce by ~50%, stirring regularly.
- Add crushed garlic, and let it reduce some more.
- Add spices, cooked eggplant, and lower heat. Let it simmer over low heat for 5-10 min, stirring constantly. Turn off heat.
- Add neutral & olive oil, parsley, and mix.
- Serve warm or at room temperature with some delicious bread!