MOROCCAN RECIPES (ZAALOUK EGGPLANT SALAD)

Zaaloukis one the delicious meal cook with eggplant (aubergines), tomatoes, garlic, olive oil and spices. It usually served as a dip with crusty bread.

Ingredients

-         2 tablespoons olive oil 

-         1/2 teaspoon ground cumin

-         1 teaspoon salt 

-         1/3 cup chopped fresh cilantro and parsley, mixed

-         4 medium tomatoes seeded and chopped

-         2 garlic gloves, finely chopped 

-         1 teaspoon paprika 

-         1/8 teaspoon cayenne pepper (optional)

-         1/3 cup water

-         1 tablespoon chopped fresh coriander 

-         1 lemon wedge (optional)

-          Small wedge of lemon (optional)

-        1 large eggplant, peeled and chopped

Method

     -         Heat the olive oil and add all the ingredients in a large, deep skillet or   pot.(except lemon wedge)

-         Cover and simmer over medium heat for 25 minutes or until the vegetables are tender, stirring occasionally. To avoid the vegetables not to stick to the pan.

-         Uncover, mash the vegetable with a spoon or potato to crush and blend the tomatoes and eggplant.

         -         Add salt and/or juice of a lemon wedge to taste (optional).

-         Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.

-         Serve warm or cold, as a side, a dip or a spread.

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