Zaalouk – Moroccan Eggplant
Zaalouk is a Moroccan eggplant dish that can be served as a dip, salad or accompaniment. Great with flatbread.
|Preparation Time:||10 minutes|
|Cooking time:||20 minutes|
- 1 large eggplant
- sea salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, crushed
- 3 teaspoons ground cumin
- 3 teaspoons smoked paprika
- 400g can peeled tomatoes, chopped
- 1-2 teaspoons brown sugar
- 1/2 bunch coriander
Finely dice eggplant, season with 2 teaspoons salt and stand for 10 minutes. Heat oil in a pot and fry eggplant for 10 minutes, until golden brown and softened. Add garlic, cumin and paprika and cook, stirring for 1 minute. Add tomatoes, brown sugar and simmer for 5-10 minutes until thickened. Chop the coriander, reserving some leaves for garnish, and stir into the eggplant mixture. Season and serve warm or cold, drizzled with extra virgin olive oil, sprinkled with with smoked paprika and garnished with coriander leaves.