Best Moroccan Aubergine Zaalouk Recipes

MOROCCAN ZAALOUK RECIPE

Steps:

• Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.
• Roast the eggplants for about 20 to 25 minutes, or until the skins are charred and puckered with sections that crumble or crack like burnt paper when pressed. The flesh will be very soft.
• While the eggplant is roasting, peel, seed, and chop the tomatoes.
• Transfer the chopped tomatoes to a skillet along with the olive oil, garlic, parsley, cilantro, and spices. The optional cayenne and whole chili peppers can be added at this time as well.
• Cook the tomato mixture over medium heat, stirring frequently, until the tomatoes break down and a rich tomato sauce forms. This usually takes 10 to 20 minutes, depending on how soft the tomatoes were and how many you used.
• When the eggplants are roasted, remove them from the oven. When cool enough to handle, use a large spoon to scoop the flesh from the skin. Discard the skin.
• Add the eggplant flesh to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant. If you want to add the optional lemon juice or a very small wedge of lemon, you can do so at this time.
• Cook the zaalouk for five to ten minutes to allow the flavors to blend, or longer if you want to reduce the salad to a drier, pastier consistency. Taste and adjust seasoning then remove from the heat.
• Peel, seed, and chop the tomatoes. Place them in a large deep skillet or large pot along with the olive oil, spices, garlic, and herbs. Stir to combine.
• Trim the stems from the eggplants and peel them. Some strips of skin can be left intact if you like a colorful zaalouk.Finely chop the peeled eggplants and add them to the skillet or pot along with 1/4 to 1/3 cup of water. If your pan is quite full, don't worry about stirring the eggplant into the tomato mixture just yet.
• Cover and cook the tomato mixture and eggplants over medium heat for about 10 to 15 minutes, or until the chopped eggplant has begun to soften and reduce in volume.
• Stir to combine all the ingredients well. Add the optional chili peppers or cayenne, if using, and a little more water if you found that the ingredients were sticking to the bottom of the pan.
• Cover and continue cooking for another 15 to 20 minutes, or until the eggplant and tomatoes are soft enough to mash.
• At this point, you can add the optional lemon juice or lemon wedge if using.Continue cooking the zaalouk uncovered to reduce the liquids, scraping the bottom of the pan and stirring frequently. Adjust the heat if necessary to avoid burning the zaalouk.If you want a puree-like consistency, mash the eggplants and tomatoes while the liquids reduce. If you prefer a chunky texture, stir without mashing.
• When the zaalouk has reduced to a consistency you like, taste and adjust seasoning then remove from the heat.
• Zaalouk can be served warm, cold, or at room temperature. Garnish as desired with fresh parsley or cilantro and/or a drizzle of good olive oil.
• Zaalouk will keep for several days in the fridge or two to three months in the freezer.If freezing, allow the zaalouk to thaw before reheating in a pan. Reduce any excess liquids and adjust the seasoning if needed.

MOROCCAN ZAALOUK RECIPE

Steps:

• Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
• Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
• Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
• Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
• Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
• Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Steps:

• Gather the ingredients.
• Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
• With a spoon or potato masher, crush and blend tomatoes and eggplant.
• Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
• The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
• Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.