Eggplant zaalouk, Moroccan cuisine
Zaalouk is an incredibly delicious Moroccan salad.
It’s a dip made with grilled eggplant. Easy to make, it is delicious with homemade bread and tastes even better the next day.
I really like eggplants, and today I share with you this delicious eggplant mash, better known as Eggplant zaalouk.
It’s a delicious recipe for Moroccan cuisine, a cuisine that I really appreciate.
I prepared this recipe for eggplant zaalouk in a slightly different way than the one known.
It’s an express method, in 20 minutes the zaalouk was ready to eat with a good matlouh, or Moroccan bread.
In parallel, I had prepared a batata mchermla and guacamole for a varied tasting.
For my part, and especially during Ramadan, I make a large quantity of this delicious eggplant zaalouk that I keep in boxes in the freezer.
So often present for Iftar and we like it at home.
For my part, it makes me happy to see my children eat the vegetables without commenting.
It is a light and easy recipe to make, and also to enjoy the delicious eggplants.
For my part, throughout the week, I eat a recipe based on eggplant, or a zaalouk, an eggplant caviar or an easy Sicilian caponata
Zaalouk is not just a recipe for Ramadan, it is ideal in summer, especially when you want to spend less time in the kitchen.
When I prepare this zaalouk, and I put it in the fridge to cool, I barely find a quantity that will be enough for one person, it comes and goes with a piece of baguette bread.
The Moroccan zaalouk:
A few fresh ingredients are all it takes to make this incredibly flavorful dip.
And zaalouk is famous for good reasons: easy to prepare, tasty and can be enjoyed in a thousand and one ways:
In salads, dips, stuffing for turnovers, garnish for vol au vent, bruschettas and so on, depending on the texture you choose.
Mash it until you get a smooth texture as it is traditionally done, then it turns into a most indulgent dip.
Otherwise chop the roasted vegetables to make a big warm salad reminiscent of French ratatouille.
Is there only one zaalouk?
For the recipe for eggplant zaalouk in Moroccan cuisine, you will find several versions:
– There is the original version, with all these good vegetables: eggplant, zucchini, tomatoes, peppers…
– And there is a version without zucchini, without peppers, or without both at the same time.
I find that the zucchini in the recipe brings a lot more taste and flavors, I like it a lot, and like every time I buy eggplants I buy zucchini too, well, automatically I make my recipe with zucchini.
The ingredients of eggplant zaalouk in Moroccan cuisine:
Eggplant: Choose big and big eggplants, they are tastier than all other varieties like Indian, Italian or Chinese eggplants.
There’s nothing better than fresh, firm, medium-sized eggplants that are heavy for their size and have smooth, shiny, vibrant purple skin. Make sure the stalk is still green.
Tomatoes: Choose the fresh and juicy variety. You can blanch the tomatoes, peel and seed them if you like.
Zucchini: Fresh and new courgettes for more taste.
Peppers: I preferred to put yellow and red peppers to give more colors to the zaalouk.
Garlic : Fresh garlic is a must for this recipe. Peel them and chop them finely.
Olive oil: I use the best quality extra virgin olive oil for a better result.
Spices : There’s nothing better than freshly ground spices for optimal flavor!
I put in my recipe: cumin, sweet paprika, black pepper. When I’m alone at home I add cayenne pepper.
How to prepare eggplant zaalouk?
– Clean and peel the zucchini and eggplant
– Deseed the peppers and tomatoes,
– Cut everything into pieces, and put in a pressure cooker,
– Add half a glass of water, the garlic, and the spices.
– Close the casserole and cook for 15 minutes,
– Open the pressure cooker, add the olive oil, and with a potato masher, mash everything,
– Cook until the water has completely evaporated,
– Adjust the salt to taste
How to taste good zaalouk?
– Serve the zaalouk with crusty or toasted bread.
For a revisit and a tasting far from tradition:
– Spread goat cheese, or cream cheese on bread and cover it with zaalouk.
– top slices of bread with zaalouk and crumble feta cheese.
– Enjoy this salad with pita bread
– You can also make sandwiches in kebab bread or fill wraps with it.
For other eggplant recipes you can see:
Eggplant zaalouk, Moroccan cuisine
- clean and peel the zucchini and aubergine
- deseed the peppers and tomatoes
- cut everything into pieces, and put in a pressure cooker.
- add half a glass of water, the garlic, and the spices.
- close the pot and cook for 15 minutes
- open the pressure cooker, add the olive oil, and with a potato masher, puree everything
- cook until all the water has evaporated,
- adjust the salt to taste
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