Eggplant Zaalouk
Ingredients
- 3 pcEggplant (aubergine) (cubed)
- 3 pcRound tomato (cubed)
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchHot pepper en poudre
- 1 tbspFlat-leaf parsley (chopped)
- 1 tbspFresh cilantro (chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pinchGray sea salt
Method
A melt-in-the-mouth eggplant compote bound by a thick, oily tomato sauce. Cumin and garlic provide an earthy depth that contrasts with a touch of lemon acidity.
- 1
Partially peel the eggplants leaving every other strip of skin, then cut into 1 cm cubes. Dice the tomatoes and finely mince the garlic.
- 2
Heat olive oil in a sauté pan. Add the eggplants. They should absorb the oil and start to soften without burning. Stir regularly until translucent.
- 3
Add tomatoes, garlic, cumin, paprika, and chili. Cover and let stew over low heat. The vegetables should release their water and form a homogeneous mass.
- 4
Remove the lid. Coarsely mash the mixture with a fork or potato masher directly in the pan. Add lemon juice, parsley, and cilantro. Let reduce until the oil slightly separates from the pulp.
Frequently asked questions
How do you get this dish right?
- The final texture should be jam-like: if it's still too watery, continue reducing without a lid.
- Zaalouk is better the next day, after the spice flavors have fully infused the eggplant flesh.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator in an airtight container. Can be frozen without loss of flavor.
