Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Moroccan-Spicy Eggplant Salad (Zaalouk) 1 1/2 pounds eggplant, peeled and cubed 5 cloves garlic, peeled salt 3 large beefsteak tomatoes, about 1 1/2 pounds, peeled and chopped 4 tablespoons argan oil (from Morocco) or hazelnut, sesame, walnut or mild extra-virgin olive oil 2 tablespoons wine vinegar 1/2 teaspoon harissa or a mixture of 1/2 teaspoon paprika and a good pinch of ground chile pepper, to taste 1 teaspoon ground cumin 1/2 cup chopped flat-leaf parsley Boil eggplant with garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft. Drain and chop eggplant and garlic in a colander, then mash with a fork, pressing all the water out. Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with mashed eggplant and remaining ingredients, then add salt. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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