Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 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. ______________________________\ ____ Don't pick lemons. See all the new 2007 cars at Autos. http://autos./new_cars.html Quote Link to comment Share on other sites More sharing options...
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