Zaalouk

9 ingredients
5 steps

Ingredients

  • 1 1/2 pounds eggplants, peeled and cubed
  • 5 cloves garlic, peeled
  • Salt
  • 3 large beefsteak tomatoes (about 1 1/2 pounds)
  • 4 tablespoons argan oil (see page 48) or hazelnut, sesame, walnut, or mild extra-virgin olive oil
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon harissa (see page 464), or a mixture of 1/2 teaspoon paprika and good pinch of ground chili pepper, to taste
  • 1 teaspoon ground cumin
  • 1/2 cup chopped flat-leaf parsley

Directions

  1. 1
    Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.
  2. 2
    Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
  3. 3
    Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally.
  4. 4
    Mix with the mashed eggplants and the rest of the ingredients and add salt.
  5. 5
    Add the juice of 1 lemon (instead of the vinegar) and 1 teaspoon ground caraway or coriander.

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