Saucepan@saucepan · Shared this recipeFollowMoroccan · sideZaalouk Moroccan Eggplant And Tomato SaladA Moroccan cooked salad of roasted eggplant and peppers with tomatoes, garlic, and spices, served as a dip or side.total1 hrprep20 mincook40 minservings4Original recipe on chewingthefat.us.comKeep this recipeAdd a copy of Zaalouk Moroccan Eggplant And Tomato Salad to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 large eggplants, or 3 medium2 medium or large tomatoes, or more to taste2 Red Peppers2 Yellow Peppers6 garlic cloves, pressed or finely chopped, or to taste2 tablespoons fresh parsley, chopped, approx.2 tablespoons fresh cilantro, chopped, approx.1 teaspoon salt, or to taste2 teaspoons paprika, or to taste2 teaspoons cumin, or to taste4 tablespoons olive oil, approx.1 whole lemon, juiceCayenne pepper or whole chili peppers, optional, to tasteChopped parsley or cilantro, optional, for garnishOlive oil, optional, to drizzle on top as garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim the stems from the eggplants and make slits all over the skin. Arrange the eggplant in a baking dish lined with parchment and place it under the broiler as close to the flame or heating element as possible.2Step 2: 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.3Step 3: While the eggplant is roasting, peel, seed, and chop the tomatoes.4Step 4: 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.5Step 5: 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.6Step 6: When the eggplants and bell peppers 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. Peel the bell peppers and chop them into pieces.7Step 7: Add the eggplant flesh and the peppers to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant.8Step 8: Add lemon juice or a very small wedge of lemon. Serve warm, at room temperature, or cold. The dish is best served within 2 days of making. It will however freeze well.getsaucepan.com/r/d956fc26-cea6-44bd-9d36-d5bd297fa43e · Original: https://chewingthefat.us.com/2024/07/zaalouk-moroccan-eggplant-and-tomato-salad.html
