zaalouk Recipe

Copy & Paste into your blog!

Ingredients

• 1 large American eggplant
• 1 clove garlic
• 6 sprigs coriander finely chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ teaspoon chilly pepper optional
• 1 cup water
• 1 teaspoon lemon juice
• 1 tablespoon red or black olives
• ½ lemon, sliced
• 2 tablespoons olive oil

How to make zaalouk

1. Wash and peel the eggplant; cut it in half, salt and keep aside for 10 minutes. Rinse then and drain on paper towel. This is the best way to get rid of the eggplant bitter juice.
2. Cut the eggplant in cubes.
3. In a pan, put one cup water, the eggplants cubes, salt, pepper, cumin, paprika, chili pepper and garlic.
4. Cover and let cook for 10 to 15 minutes on low heat.
5. Check from time to time to see if the eggplants cubes are done. They should be very soft when pricked with knife or fork.
6. Rinse the eggplants in a strainer and let it rest 5 minutes until no more water drips.
7. In a medium skillet, heat the oil, add the eggplants, one chopped garlic clove, and chopped coriander. Saute until they are brown. Let cool and mash with potato ricer or large spatula. Before serving, sprinkle with lemon juice, salt to taste, and readjust the seasoning to taste.
8. Place on serving plate and garnish with the olives and sliced lemon. It can be served warm or cold with pita or crusty break of choice.

Register or login to add a comment!