Zaalouk
1 Eggplant, cut in cubes
4 Tomatoes, peeled seeded and chopped
3 Garlic clove, crushed
⅓ cup Fresh cilantro and parsley, chopped
1 tbsp Paprika
1 tbsp Cumin
1 ½ tsp Salt
⅛ tsp Cayenne pepper
¼ cup Olive oil
⅓ cup Water
1 Lemon wedge, squeezed
1
Heat a medium skillet to medium high heat. Mix all ingredients in and cover. Let cook for 30 minutes stirring every 5 minutes. Do not let burn, adjust heat if necessary.
2
Using a spoon or potato masher crush and blend the tomatoes and eggplant. Continue to simmer uncovered for 10 minutes or until liquids have reduced.
3
Serve with bread.
Ingredients
1 Eggplant, cut in cubes
4 Tomatoes, peeled seeded and chopped
3 Garlic clove, crushed
⅓ cup Fresh cilantro and parsley, chopped
1 tbsp Paprika
1 tbsp Cumin
1 ½ tsp Salt
⅛ tsp Cayenne pepper
¼ cup Olive oil
⅓ cup Water
1 Lemon wedge, squeezed
Directions
1
Heat a medium skillet to medium high heat. Mix all ingredients in and cover. Let cook for 30 minutes stirring every 5 minutes. Do not let burn, adjust heat if necessary.
2
Using a spoon or potato masher crush and blend the tomatoes and eggplant. Continue to simmer uncovered for 10 minutes or until liquids have reduced.
3
Serve with bread.
