Zaalouk is a simple yet delicious Mediterranean vegetarian recipe, prepared with smoked eggplants and Moroccan spices. Serve it as a vegan dip, salad, or side! World cuisine continues to intrigue me. Be it this Lebanese Rice with Vermicelli or the Iranian Style Polenta Stir Fry, I have fully enjoyed making them all, and they are sumptuous dishes.
Global food is so versatile, there are so many treasures hidden in every part of the world and I aim to discover at least some of them through Cookilicious.
Ingredients
To grill eggplants3 baby eggplants
vegetable oil cooking spray
To prepare Zaalouk1 tbsp vegetable oil
4 cloves garlic minced
1 tsp cumin seeds
3 tomatoes chopped
1 tbsp smoked paprika
1 tbsp Za'atar seasoning optional
1/3 cup cilantro chopped
Salt
For garnisholive oil
2 tbsp pistachios chopped
Method
To grill eggplants- First we need to prepare the smoked eggplants. Chop off the crown and slice them in half. Make slits on top. Place them face down on a baking tray. Spray some cooking oil over it.
- Position an oven rack 6 inches from the broiling element; preheat the broiler. Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 10-15 minutes or until blackened and collapsed. Remove the tray with the smoked eggplants out and let it cool slightly.
- You may peel the skin or let it be. If there are too many seeds, remove as much of the seedy pulp you can and then chop them roughly. Keep it aside for now.
To prepare Zaalouk- Heat oil in a pan, add minced garlic and cumin seeds. Fry for a minute.
- Then add chopped tomatoes along with salt and cook till they turn soft and pulpy.
- It's time to add some Moroccan spices like Za'atar seasoning and smoked paprika.
- Then add chopped cilantro and the chopped eggplants. Mix, cover the pan, and cook for 12-15 minutes or till the eggplants are cooked.
- You can also mash the veggies using a potato masher when its nearly done. The mixture should be thick but not dry.
For garnish
- Once done, take it off the flame. You can serve it warm or cold. Drizzle a little extra olive oil on top and garnish it with some chopped pistachios before serving.