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Old 09-18-2022, 12:22 AM
joji joji is offline
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Thumbs up Moroccan eggplant zaalouk dip

This recipe is a version of a famous eggplant and tomato salad, Zaalouk, which is one of the tops of all Moroccan-cooked salads. Medium-sized dark-skinned eggplant, as this variety tastes better grilled than small eggplants. Zaalouk is a tasty and nutritious blend that can be eaten hot or cold. Since eggplant, green pepper, and tomatoes are the protagonists of this dish, we recommend buying ripe organic produce for the best flavor. The same goes for olive oil, as this ingredient holds the salad together and can also be drizzled before serving. Although simply served on bread, use zaalouk as an accompaniment to fish, chicken, or meat, or spread it over rice or potatoes for a delicious addition to everyday dishes.

2 black eggplant, Half-peeled and chopped
2 Tomatoes, chopped
1 green pepper, seeded and chopped
3 cloves Garlic, finely chopped
2 Tablespoon olive oil
1 1/2 teaspoons salt
1 Tablespoon paprika
1 Tablespoon cumin
1/4 cup parsley, chopped
1 tablespoon Harissa (for spicy taste)

- Assemble the ingredients
- Merge eggplant, tomatoes, garlic, green pepper, parsley, paprika, cumin, salt, harissa, oil, and cayenne in a large deep skillet or pot. Cover and simmer over low-high heat for 10 minutes.
- With the aid of a spoon or potato masher, crush and mix tomatoes, green pepper, and eggplant.
- The Zaalouk is prepared when liquids are lessened and the combination can be stirred into a heap in the center of the pan.
- Serve with sliced crusty bread.

Zaalouk has no one recipe. The main change is in the way you cook the eggplant. Some cooks prefer to cook them individually first, others choose to grill, fry, or put them under the grill. But in the end, itís up to you to experiment and determine which version you like best.
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