Tomato and Eggplant Zaalouk (Moroccan Eggplant Caviar)
This zaalouk, a true Moroccan eggplant caviar, is a smoky delight that awakens the senses. As you prepare it, you'll discover the essence of Moroccan cuisine, where spices like cumin and paprika dance with sun-kissed vegetables. It's a communal dish, perfect for accompanying a tagine or simply for dipping warm bread. If you're wondering which spices are essential in our cooking, cumin, ginger, and saffron are your best allies. Let their fragrance guide you and you'll be transported straight to the streets of Marrakech.
Ingredients
- Eggplants2 medium
- Ripe tomatoes4
- Garlic3 cloves
- Ground cumin2 teaspoons
- Sweet paprika1 teaspoon
- Olive oil4 tablespoons
- Preserved lemon (optional)1/4
- Fresh cilantro1 bunch
- Salt and pepperto taste
Nutrition
Instructions
- 1
Wash and cut the eggplants into cubes, without peeling. Salt and let sit for 15 minutes, then rinse and dry.
- 2
In a large skillet, heat the olive oil and sauté the minced garlic with cumin and paprika for 2 minutes.
- 3
Add the eggplants and cook over medium heat until they start to soften.
- 4
Add the peeled and chopped tomatoes, the preserved lemon in small dice, then simmer covered for 20 minutes, stirring occasionally.
- 5
Slightly mash the mixture with a fork to get a caviar texture, then sprinkle with chopped cilantro. Serve warm or cold with Moroccan bread.
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