Eggplant Tomato Recipe Middle Eastern Food

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Steps:

• Gather the ingredients.
• Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
• With a spoon or potato masher, crush and blend tomatoes and eggplant.
• Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
• The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
• Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
• Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
• Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

SWEET AND SOUR EGGPLANT, TOMATOES AND CHICKPEAS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
• Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
• Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.

"THE EGGPLANT" - A MEDITERRANEAN/MIDDLE EASTERN INSPIRED DISH

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a baking sheet.
• Remove the tough stem end of the eggplants and slice the eggplants in half lengthwise. Scoop out the seeds. Spray the cut sides with cooking spray and sprinkle with salt, then place cut-side down on the prepared baking sheet. Spray the skins with more cooking spray. Bake until the skins and insides are very tender, 25 to 35 minutes.
• While the eggplant is baking, toast the pine nuts in a large cast-iron or stainless steel skillet over medium heat until evenly browned, 3 to 5 minutes. Remove and set aside.
• In the same skillet without washing, add the grapeseed oil and saute the onions over medium heat until almost tender and caramelized, about 9 minutes; do not overcrowd the skillet or the onions will not caramelize properly. Sprinkle in the nutmeg and salt to taste during the cooking time. Add the anisette and increase the heat to medium high for 30 to 40 seconds, allowing it to flambe if you can do so safely (see Cook's Note). Reduce the heat back to medium and continue to cook until the onions are tender and caramelized, another 2 to 3 minutes.
• Salt the chopped tomatoes generously.
• To serve: On a large platter, arrange the eggplants cut-side up, then cover each half evenly and generously with the onion mixture, followed by the chopped tomatoes, mint, pine nuts, oregano and pomegranate seeds. Drizzle evenly with olive oil. Sprinkle with salt and white pepper to taste. Serve warm with crusty bread and olive oil with crushed red pepper for dipping. Pair with a full-bodied red or white wine.