Zaalouk
From aussie_meat_pie 14 years ago
- 60 minutes to make
- Serves 5
The main ingredient in zaalouk is the aubergine, which is, just like the broad bean, one of the most popular vegetables throughout North Africa. Aubergine is cooked in all the different manners: steamed, fried, baked, cooked and used either as a vegetable with lamb or beef or chicken, or as one of the ingredients in the couscous stock, or served cold in salads, with herbs and spices, cumin, garlic, parsley, peppers, pickled lemon. Read more Other variants of zaalouk include peppers and courgettes. From "The Momo Cookbook" by Mourad Mazouz See less
Ingredients
- 1 kg (2¼ lb.) aubergines shopping list
- 1 kg (2¼ lb.) tomatoes shopping list
- 150 ml (1/4 pint) olive oil shopping list
- 3 garlic cloves, crushed shopping list
- 4 tablespoons chopped fresh flat-leaved parsley shopping list
- 4 tablespoons chopped fresh coriander shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground white pepper shopping list
- 1 teaspoon ground cumin shopping list
How to make it
- Preheat the oven to 200°C/400°F/Gas Mark 6 and roast the aubergines whole for about 30 minutes or until soft. Put the tomatoes, coated in half the olive oil in another oven tray and cook them at the same time as the aubergines.
- Leave until cool enough to handle, then peel the aubergines and chop the flesh. The easiest way to do this is to cut the aubergines in half lengthways and to remove the flesh with a soup spoon, avoiding the grilled skin. Peel, de-seed and mash the tomatoes coarsely with a wooden spoon.
- Heat the remaining olive oil in a large pan, add the garlic and tomatoes and cook for 10 minutes. Add the chopped aubergines, parsley and coriander and season to taste with salt and pepper. Leave to cook for 20 minutes, stirring occasionally. Add the cumin, stir well and leave to cool. Serve cold.
- Serves 5 as a salad or starter.
The Rating
Reviewed by 9 people-
Well if you were looking for a 5 you got it. Now let's see if there are any aubergines hiding here. A votra sante
elgourmand
in Apia loved it
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The weather is changing here to a Scotch Mist in my neck of the woods by the Cronulla Beach. Your Zaalouk recipe is sounds exciting - where does it originate from?
nadaism
in Bathurst loved it
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