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Moroccan Eggplant Salad (Zahlouk)
From Dorothy McNett's recipes at www.dorothymcnett.com. It is called a salad, and also can be used as a dip for bread or raw vegetables. Roasting the eggplant in the oven is typical. However, you could peel and cut the eggplant into pieces, place in a batter bowl and cover with a glass or ceramic plate. Microwave about 5-6 minutes, or until pulp is tender. Allow to cool and proceed with recipe.
1 large eggplant
To roast the eggplant, preheat oven to 350 degrees. Pierce skin in several places and place on a baking sheet with sides. Bake about 1 hour, depending on the size of the eggplant it may be done in 45 minutes. Or, use the microwave directions as above. Either way, allow the eggplant to cool, removing the skin if baked in the oven. In meantime, chop the tomatoes and garlic. In heavy bottomed saute pan, heat the olive oil and add the tomatoes, garlic, tomato paste, salt and pepper. Cook and stir over medium heat about 10 minutes. Mash the eggplant and add it to the tomato mixture along with the cumin. This is supposed to have a pronounced cumin taste, but of course you can adjust it for your personal taste. Cook on low heat about 15-20 minutes to reduce most of the liquid. Cool and serve with fresh lettuce leaves on a platter and some flat bread on the side.
Recipe created 2011-05-10.