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Morocco-Zaalouk

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Morocco-Zaalouk

 

1 1/2 lb. aubergines, peeled, cubed (eggplant)

5 large garlic cloves, peeled

salt

1 1/2 lbs. beefsteak tomatoes, peeled, chopped

1 tbsp. tomato puree

4 tbsps. extra virgin olive oil

1/2 tsp. harissa paste

1 tsp. ground cumin

a bunch of flat leaf parsley, chopped

1 to 2 tbsps. vinegar to taste or substitute lemon

juice

 

Prepare several hours in advance so the flavors have

time to develop.

Boil the aubergines (eggplant)with the garlic in

plenty of salted water in a pan with a lid, for about

30 minutes or until they are very soft. Drain and chop

the aubergines and garlic in a colander then mash them

with a fork, pressing all the water out.

Meanwhile cook the chopped tomatoes and tomato puree

in a pan over a low heat for about 20 minutes until

reduced to a thick sauce, stirring occasionally. Mix

with the mashed aubergines.

Add all the other ingredients except the vinegar and

mix well. Add salt and vinegar to taste, 1/2 to 1

tbsp. vinegar may be enough. Serve with pita bread or

moroccan or middle eastern flat bread. Serves 6.

 

 

 

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