Moroccan Zaalouk
A healthy and delicious Moroccan zaalouk (eggplant) recipe. It is simple, easy to make and so tasty - using only one pot!
Servings: 4 people
Equipment
- Deep skillet
- Wooden spoon
Ingredients
- 5 medium Aubergine (eggplant) - or 4 large ones
- 3 large Vine tomatoes
- 3-4 Garlic cloves (minced)
- 2 tbsp Fresh parsley (finely chopped)
- 2 tbsp Fresh Coriander (finely chopped)
- 3-4 tbsp Extra virgin olive oil
- 1 tsp Sea salt (or to taste)
- 2 tsp Cumin
- 2 tsp Paprika
- 2 tsp Ginger Powder
- 1 tsp Black pepper
- 1 tsp Curry powder (optional - not traditional I just like to add it)
Instructions
- Start by cutting the tip and partially peeling the eggplant, then slice it into 1 cm rounds. Next, slice the tomatoes the same, keeping the juice, and peel. Mince garlic and chop parsley (add coriander if desired).
- In a deep skillet, layer eggplant and tomato slices like a lasagna. Top with garlic, parsley, evenly distributed spices, and olive oil—don't mix. The eggplant and tomatoes will cook through the gentle warmth and steam within - trust the process!
- Cover and cook on low heat. After 30 minutes check if everything is ok. After 45 minutes, your veggies should be soft and ready to mash.
- Using a wooden spoon, gently press down to mash, ensuring spices meld seamlessly. Mash to your liking, leaving some small chunks if desired. Simmer uncovered on medium heat for 10 minutes, stirring occasionally.
- Serve with bread alongside your main course—enjoy!