We try and explore the cuisine of a different country each month in our Blogging Marathon and I try to take up the theme, if only to bake a new kind of bread from a new country every month. This month’s cuisine is Moroccon and as I was browsing through various recipes, I realised how similar it is with Indian cuisine. I found this recipe for an eggplant and tomato salad called Zaalouk which is quite similar to Baingan Bhartha made in India. Coincidentally the husband picked 2 large eggplants on his trip to the supermarket and I decided to kill multiple birds with one stone.
This is a salad in Moroccan cuisine and is said to go very well with bread. I simply topped it on my toasted homemade bread and I have to tell you it is divine. I would have frowned on having baingan bartha for breakfast but this zaalouk with bread is a treat. The key difference between the two is the amount of tomatoes used in the dish. While we use 1 or 2 tomatoes for an entire eggplant, this dish calls for 3-4 making the taste significantly different, not to mention delicious.
Recipe adapted from here
Serves 4-5 people
WHAT WE NEED
2 large Eggplants
5-6 Ripe tomatoes
4-5 Garlic cloves
1 tbsp Cumin seeds
1 tsp red chilly powder / paprika
WHAT TO DO
- Rub some oil on the eggplants, poke a few holes with a fork and roast them on high flame till they are cooked
- Remove the skins and mash well
- Heat 2-3 tsp of oil in a pan and add cumin seeds
- Finely chop the garlic and add to the pan
- Add finely chopped tomatoes and chilly powder and let cook for 5-6 minutes on low flame
- Add the roasted eggplants and mix well
- Add salt and a little water and simmer for 5-7 minutes
- Garnish with fresh coriander and serve hot
- Enjoy with some bread!
This is my post for the Blogging Marathon under the theme, ‘Moroccan Cuisine’.