Zahlouk
Zahlouk- Eggplant-Tomato Salad
There are a variety of cooked eggplant dips and salads throughout the Middle East.This spicy version includes tomatoes and is a classic mezze dish from Morocco, Tunisia, and Algeria.
Calories 242kcal
Ingredients
- 2 medium eggplants
- 2 tbsp olive oil
- 2-3 garlic cloves, crushed
- 1 x 14oz (400g can chopped tomatoes, drained
- 1-2 tsp harissa paste
- 1-2 tsp honey or sugar
- 1 juice of 1 lemon
- small bunch of flat-leaf parsley, finely chopped
- small bunch of cilantro, finely chopped
- sea salt
- black pepper
Instructions
- Preheat the oven to 400 F (200 C)/Place the eggplant on a baking sheet and bake for 1 hour , or until soft when pressed with a finger. Using a sharp knife, slit the eggplants open, scoop out the warm flesh, and chop into a pulp
- Heat the oil in a heavy-bottomed pan . stir in thr garlik and saute until begins to color. Add the tomatoes, harissa,and honey and cook over medium heat for 5–6 minutes, or until thick and pulpy. Toss in the eggplant pulp with the lemon juice, parsley, and most of the cilantro and season.
- Pour the mixture into a serving bowl . sprinkle the rest of cilantro over the top . and serve warm or at room temperature with chunks of crusty bread.
Video
Notes
Variation
Smoked zahlouk You can prepare a smoked version of this dish by placing
the eggplants directly over a gas fame until they are very soft. Hold the smoked
eggplants under cold running water to remove the skin, squeeze the flesh to
remove the excess water, chop to a pulp, and follow the recipe above.
Smoked zahlouk You can prepare a smoked version of this dish by placing
the eggplants directly over a gas fame until they are very soft. Hold the smoked
eggplants under cold running water to remove the skin, squeeze the flesh to
remove the excess water, chop to a pulp, and follow the recipe above.
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