Moroccan Eggplant Zaalouk
A flavorful and spicy eggplant dish, inspired by Moroccan cuisine, made with eggplant, tomatoes, and spices. Serve as a main dish or as a side.
Ingredients
- ●2 medium-sized eggplantsliced into 1/2-inch thick rounds
- ●1 cup zaaloukcanned or homemade
- ●1/4 cup xtra-virgin olive oilfor frying
- ●1 can (14 oz) crushed tomatoesdrained of excess liquid
- ●3 cloves garlicminced
- ●1 tsp ground cuminor to taste
- ●1 tsp ground corianderor to taste
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Heat 2 tbsp of xtra-virgin olive oil in a large frying pan over medium heat.
- 2
Add the sliced eggplant and fry until golden brown, about 5 minutes per side.
- 3
Remove the eggplant from the pan and set aside.
- 4
Add the remaining 2 tbsp of xtra-virgin olive oil to the pan.
- 5
Add the minced garlic and cook for 1 minute, until fragrant.
- 6
Stir in the crushed tomatoes, ground cumin, ground coriander, salt, and black pepper.
- 7
Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- 8
Add the zaalouk to the pan and stir to combine.
- 9
Return the fried eggplant to the pan and stir to coat with the tomato mixture.
- 10
Simmer the eggplant for an additional 5 minutes, until the flavors have melded together.
- 11
Serve the Moroccan eggplant zaalouk hot, garnished with fresh parsley or cilantro if desired.