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Here’s a recipe for Zaalouk, a delicious Moroccan eggplant and tomato salad, known for its smoky flavor and rich spices. It's a great side dish or appetizer. Ingredients: 2 large eggplants (aubergines), peeled and cut into cubes 4 large tomatoes, peeled and diced 1 onion, finely chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon (optional) Salt and pepper to taste 1/4 teaspoon chili flakes or a fresh chili (optional, for heat) 1/2 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 tablespoon lemon juice 1 tablespoon vinegar (optional, for tanginess) Instructions: Prepare the Eggplant: Heat a grill or griddle pan over medium heat. Once hot, place the cubed eggplants on the grill and cook them for 10-15 minutes, turning occasionally until they become tender and develop a smoky flavor. If you don’t have a grill, you can roast the eggplant in the oven at 400°F (200°C) for 25-30 minutes or sauté them in olive oil until soft. Once cooked, set the eggplant aside to cool slightly. Cook the Tomatoes and Onion: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant. Add the diced tomatoes, cumin, paprika, turmeric, cinnamon (if using), chili flakes (if using), salt, and pepper. Stir and cook for 10 minutes, letting the tomatoes break down and form a thick sauce. Combine the Ingredients: Once the tomatoes have softened and the mixture has thickened, add the grilled or roasted eggplant to the pan. Mix well and let it cook for another 5-10 minutes, allowing the flavors to meld together. Finishing Touches: Remove the pan from the heat and stir in the fresh parsley, cilantro, lemon juice, and vinegar (if using). Adjust seasoning to taste, adding more salt, pepper, or lemon juice if needed. Serve: Serve the Zaalouk warm or at room temperature with Moroccan bread (khobz), pita, or as a side to your main meal. It can also be enjoyed as a dip. Tips: Smoky Flavor: If you want to enhance the smoky flavor, you can roast the eggplants directly over an open flame (on a gas stove) or grill them. Chill: Zaalouk can be made ahead of time and kept in the fridge. It often tastes better the next day as the flavors develop more. Zaalouk is a wonderfully flavorful and healthy dish with the combination of smoky eggplant, tangy tomatoes, and fragrant spices. It’s a great way to enjoy vegetables with a Moroccan twist!

Zaalouk

Zaalouk is a wonderfully flavorful and healthy dish with the combination of smoky eggplant, tangy tomatoes, and fragrant spices. It’s a great way to enjoy vegetables with a Moroccan twist!
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Ingredients
  

  • 2 large eggplants aubergines, peeled and cut into cubes
  • 4 large tomatoes peeled and diced
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon optional
  • Salt and pepper to taste
  • 1/4 teaspoon chili flakes or a fresh chili optional, for heat
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar optional, for tanginess

Instructions
 

Prepare the Eggplant:

  • Heat a grill or griddle pan over medium heat. Once hot, place the cubed eggplants on the grill and cook them for 10-15 minutes, turning occasionally until they become tender and develop a smoky flavor. If you don’t have a grill, you can roast the eggplant in the oven at 400°F (200°C) for 25-30 minutes or sauté them in olive oil until soft.
  • Once cooked, set the eggplant aside to cool slightly.

Cook the Tomatoes and Onion:

  • In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
  • Add the diced tomatoes, cumin, paprika, turmeric, cinnamon (if using), chili flakes (if using), salt, and pepper. Stir and cook for 10 minutes, letting the tomatoes break down and form a thick sauce.

Combine the Ingredients:

  • Once the tomatoes have softened and the mixture has thickened, add the grilled or roasted eggplant to the pan. Mix well and let it cook for another 5-10 minutes, allowing the flavors to meld together.

Finishing Touches:

  • Remove the pan from the heat and stir in the fresh parsley, cilantro, lemon juice, and vinegar (if using). Adjust seasoning to taste, adding more salt, pepper, or lemon juice if needed.

Serve:

  • Serve the Zaalouk warm or at room temperature with Moroccan bread (khobz), pita, or as a side to your main meal. It can also be enjoyed as a dip.

Notes

Smoky Flavor: If you want to enhance the smoky flavor, you can roast the eggplants directly over an open flame (on a gas stove) or grill them.
Chill: Zaalouk can be made ahead of time and kept in the fridge. It often tastes better the next day as the flavors develop more.