Zaalouk - Moroccan Dish
Title: Zaalouk – Moroccan Dish
Author: Britney Shawley
Recipe type: Lunch / Brunch / Side
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4 people
I first heard about this dish from a podcast called Harvest Eating. Keith Snow gave a wonderful intro to Moroccan food. He inspired me to want to make my own version of this dish. I changed a few things, but for the most part it holds to the authentic cuisine of Morocco. I often serve this with naan or pita to dip, or along side rice. It is truly delicious appetizer to most meals. When this is spread on the table when friends come over, you will surely be asked for the recipe!
1 large eggplant (skin off), diced small cubes
1/8th cup evoo
pinch of salt
add 4 garlic cloves, minced
1 large shallot diced teeny tiny (or half small onion)
Add 1 can petite diced tomatoes
1 tsp turmeric
1 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1 tsp salt
1/4 cup fresh parsley, stems off and diced fine
1/4 cup fresh cilantro, stems off and diced fine
For serving (use one or all):
Sprinkles of fresh parsley or cilantro
Skin your eggplant and dice into small even cubes. Toss into a large pan with olive oil and a pinch of salt. Stir and move around often. Add up to 1/8 cup more oil or water if it sticks to the pan. Cook for about 20 minutes, so that the eggplant is nice and mushy and broken down.
Add garlic and shallot and cook for 3 – 5 minutes until it smells fragrant.
Add turmeric, cumin, paprika, coriander and stir.
Add petite diced tomato’s and its juice and stir.
If using, add parsley and cilantro and cook for another 5-10 minutes until tomatoes boil. Let the juice be absorbed by the eggplant. Taste and add more salt or spice if it needs it.
Put into a beautiful serving bowl, sprinkle fresh parsley and/or cilantro and serve along side naan bread, flatbread, or rice.