jonnyjonny_uk
Senior Cook
Moroccan Zaalouk
From India we now travel to Morocco to try this very popular Moroccan dish called Zaalouk. It's a cold salad with cooked ingredients of aubergine, tomatoes and spices. It's regularly served as a dip with crusty bread or served as a side to a main meat dish.
Ingredients:
2 Aubergines
8 cloves of garlic
1/2 cup chopped fresh coriander
6 peeled tomatoes in juice
1 red chilli
1 tbsp cumin
1 tbsp paprika
1 tsp salt
Preparation:
Slice the Aubergines in half
Finely chop the chilli and garlic
Finely dice the fresh coriander
Roughly chop the tomatoes in juice
Directions:
Place the sliced Aubergines in a hot oven on a rack for about 20 minutes until the skins start to blacken and the flesh becomes soft. Remove the inner flesh from the Aubergines and mash the flesh with a fork in a bowl and set to one side. Heat the oil in a pan and add the garlic and chilli and fry quickly for 2 minutes. Add the tomatoes and spices to the pan and stir on a moderate heat for about 20 minutes. Add the Aubergines and coriander to the pan and stir in and leave to simmer for about 10 minutes. Serve in a bowl and leave to cool and then place in the fridge overnight ready to serve. When ready for serving just sprinkle a little chopped coriander on top for decoration and this dish can be just eaten with some warm crusty bread or used to accompany any meat dish as a side salad. Enjoy!
From India we now travel to Morocco to try this very popular Moroccan dish called Zaalouk. It's a cold salad with cooked ingredients of aubergine, tomatoes and spices. It's regularly served as a dip with crusty bread or served as a side to a main meat dish.
Ingredients:
2 Aubergines
8 cloves of garlic
1/2 cup chopped fresh coriander
6 peeled tomatoes in juice
1 red chilli
1 tbsp cumin
1 tbsp paprika
1 tsp salt
Preparation:
Slice the Aubergines in half
Finely chop the chilli and garlic
Finely dice the fresh coriander
Roughly chop the tomatoes in juice
Directions:
Place the sliced Aubergines in a hot oven on a rack for about 20 minutes until the skins start to blacken and the flesh becomes soft. Remove the inner flesh from the Aubergines and mash the flesh with a fork in a bowl and set to one side. Heat the oil in a pan and add the garlic and chilli and fry quickly for 2 minutes. Add the tomatoes and spices to the pan and stir on a moderate heat for about 20 minutes. Add the Aubergines and coriander to the pan and stir in and leave to simmer for about 10 minutes. Serve in a bowl and leave to cool and then place in the fridge overnight ready to serve. When ready for serving just sprinkle a little chopped coriander on top for decoration and this dish can be just eaten with some warm crusty bread or used to accompany any meat dish as a side salad. Enjoy!
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