Moroccan Zaalouk

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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.

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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.

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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

Oil

Salt

Water

 

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!

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This is my post for the Blogging Marathon under the theme, ‘Moroccan Cuisine’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM