Moroccan Zulu Zaalook 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.

MOROCCAN ZULU ZAALOOK

Steps:

• Preheat the oven to 200ºC (400ºF/Gas 6).
• Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).
• Brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes.
• Make a small cut in the skin of the tomatoes, plunge into boiling water. Drain, then when cool enough to handle remove the skin and seeds and dice the flesh.
• Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.
• Bring to the boil, stirring occasionally.
• Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.
• Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.
• Serve with bread.