Making zaalouk is simple and involves a few key ingredients commonly used in Moroccan cooking. Here’s a classic recipe for preparing zaalouk:
Ingredients:
- 2 medium eggplants
- 4 medium tomatoes
- 3-4 cloves of garlic (finely chopped)
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- ½ teaspoon of ground black pepper
- ½ teaspoon of chili powder (optional, for a bit of heat)
- 1 teaspoon of salt (or to taste)
- Juice of half a lemon
- 2 tablespoons of chopped fresh parsley and cilantro
- Extra olive oil for drizzling
Instructions:
- Prepare the Eggplants:
- Peel the eggplants (optional) and cut them into large cubes.
- Boil or steam the eggplant cubes until they become tender (about 10 minutes). Drain well.
- Prepare the Tomatoes:
- While the eggplant is cooking, score the tomatoes with a small X on the bottom and blanch them in boiling water for about 1 minute. Peel off the skins, chop them finely, and set aside.
- Cook the Zaalouk:
- In a large pan, heat the olive oil over medium heat. Add the chopped garlic and sauté for about a minute until fragrant.
- Add the chopped tomatoes, paprika, cumin, black pepper, chili powder (if using), and salt. Cook the tomatoes for about 10 minutes, stirring occasionally, until they start to break down and form a sauce.
- Add the drained eggplants to the pan, and use a spoon to mash them into the tomato mixture. Continue cooking for another 10-15 minutes, stirring frequently, until the mixture is thick and well combined.
- Add the lemon juice and fresh herbs, stirring everything together. Taste and adjust seasoning if necessary.
- Serve:
- Transfer the zaalouk to a serving dish and drizzle with extra olive oil. It can be served warm or at room temperature, usually with crusty bread or pita.
Enjoy your flavorful and aromatic Moroccan zaalouk!
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