Best Smoky Tomato And Eggplant Spread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN ZAALOUK RECIPE



Moroccan Zaalouk Recipe image

To make this popular Moroccan side or salad, fresh tomatoes and eggplants are seasoned with a robust quantity of herbs, garlic, olive oil, and spices then cooked to a dip-like consistency.Roasting the eggplants is optional but recommended for a layer of smoky flavor. It's my preferred method.Don't worry about exact measures when making zaalouk. The ratio of tomatoes to eggplant can be adjusted according to what you have on hand or what you prefer in terms of flavor. Seasoning is also very flexible and more or less olive oil is also fine.Zaalouk is traditionally enjoyed as a dip with Moroccan bread (khobz). If you prefer to eat with a fork or want to make enough to have leftovers for another meal, you may want to increase the recipe by half. Serve zaalouk warm, cold, or at room temperature.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Salad     Side Dish

Time 1h

Number Of Ingredients 13

2 large eggplants (or 3 medium)
2 medium or large tomatoes (or more to taste)
6 cloves garlic, pressed or finely chopped (or to taste)
2 tablespoons chopped fresh parsley (approx.)
2 tablespoons chopped fresh cilantro (approx.)
1 teaspoon salt (or to taste)
2 teaspoons paprika (or to taste)
2 teaspoons cumin (or to taste)
4 tablespoons olive oil (approx.; no need to measure)
cayenne pepper or whole chili peppers (optional; to taste)
lemon juice or small wedge of lemon (optional; to taste)
chopped parsley or cilantro (optional; for garnish)
olive oil (optional; to drizzle on top as garnish)

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.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 18 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 593 mg, Fiber 8 g, Sugar 10 g

SMOKY EGGPLANT DIP WITH YOGURT AND MINT



Smoky Eggplant Dip with Yogurt and Mint image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 9

2 1/2 pounds eggplant (2 medium)
1/4 cup plain whole milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons julienned fresh mint leaves, plus extra for serving
1 tablespoon minced garlic (3 cloves)
Good olive oil
1/2 teaspoon Sriracha
Kosher salt and freshly ground black pepper
Grilled or toasted pita triangles, for serving

Steps:

  • Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
  • With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
  • Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  • Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

SMOKY EGGPLANT SPREAD



Smoky Eggplant Spread image

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Provided by David Tanis

Categories     dips and spreads

Time 40m

Yield about 2 cups

Number Of Ingredients 12

3 medium eggplants, about 2 pounds
Salt
1/4 cup tahini paste
1/4 cup lemon juice
4 garlic cloves, mashed to a paste
1/8 teaspoon cayenne
1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground
3 tablespoons olive oil
1/2 teaspoon paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
Pita or other flatbread, for serving (optional)

Steps:

  • Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
  • Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
  • Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
  • Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams

TOMATO SALAD WITH SMOKY EGGPLANT FLATBREAD



Tomato Salad With Smoky Eggplant Flatbread image

Buy lavash or pita at a local Middle Eastern market, heat the flatbreads in a skillet or toaster oven, and smear them with this delicious eggplant spread, enriched with spices and tahini and pleasantly smoky from a cook over an open flame. Serve the flatbreads with this Turkish-style tomato salad, a variation on one I learned in Istanbul from the Turkish chef Gamze Ineceli. Hers is more traditional - finely chopped tomato is customary - but you can also choose the colorful cherry tomatoes at the market and cut them in halves or quarters.

Provided by David Tanis

Categories     lunch, salads and dressings, vegetables, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 large eggplant (about 1 pound)
4 tablespoons extra-virgin olive oil
2 tablespoons plus 1 teaspoon lemon juice
2 tablespoons tahini
2 small garlic cloves, grated
2 tablespoons plain whole-milk yogurt
1/2 teaspoon toasted ground cumin
Pinch of ground cayenne
Pinch of ground cinnamon
Salt and pepper
1 small red onion, finely diced
2 tablespoons pomegranate molasses
1/2 teaspoon sumac
3 cups chopped tomatoes, preferably a mix of larger multicolored tomatoes and cherry tomatoes (about 1 pound)
1/2 cup chopped toasted walnuts
Warm lavash or pita bread, for serving
3 tablespoons chopped dill, for garnish
3 tablespoons parsley, for garnish
3 tablespoons chopped mint leaves, for garnish

Steps:

  • Set the whole, unpeeled eggplant directly over a bed of hot coals, over the open flame of a gas burner at full blast or under the broiler. With a paring knife or skewer, poke a few holes into the eggplant to allow steam to escape. Let the skin of the eggplant blacken and blister, turning the eggplant continuously until it is soft, collapsed and completely charred, about 15 to 20 minutes.
  • Set the cooked eggplant on a chopping board, and, when cool enough to handle, cut in half from top to bottom. Let cool to room temperature (about 15 minutes), then scoop out flesh with a spoon, discarding any large seed pockets. Tear or roughly chop eggplant flesh and put in a medium bowl.
  • Add 2 tablespoons olive oil, 2 tablespoons lemon juice, tahini, garlic, yogurt, cumin, cayenne, cinnamon, and salt and pepper. Beat mixture with a fork, leaving it somewhat rough. Set aside to let flavors meld at room temperature, then taste and adjust seasoning. Transfer to a serving dish.
  • Put diced onion in a medium bowl and season with salt and pepper. Add pomegranate molasses, sumac and 1 teaspoon lemon juice. Stir in 2 tablespoons olive oil.
  • Add chopped tomatoes and fold into onion mixture, sprinkling with a bit more salt, if necessary. Transfer to a serving dish and top with walnuts.
  • Spread eggplant mixture on pieces of warm lavash or pita, keeping the edges clear, and arrange on a platter. Spoon some of the tomato mixture onto each piece. Sprinkle dill, parsley and mint liberally over it all.

Related Topics