Warm Zaalouk With Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Zaalouk is a Moroccan eggplant and tomato salad that incorporates a large amount of garlic and fresh herbs. It's best made in the height of Summer when the tomatoes are in their prime, and can be served warm or cold - I prefer it warm and mixed with chickpeas. Ingredients:
1 lb eggplant (preferably the smaller ones), halved lengthwise |
2 tbsp lemon juice |
1/2 lb plum tomatoes, chopped |
5 garlic cloves, minced |
1/2 tsp chili powder |
1/2 tsp ground cumin |
1/2 tsp smoked paprika |
1/4 cup vegetable broth |
1 cup cooked chickpeas |
2 tablespoons chopped parsley |
Directions:
1. Preheat the oven to 425F, lightly grease or line a baking sheet with foil.
2. Place the eggplant halves cut-side down on the sheet.
3. Bake until very soft, about 45 minutes.
4. Scoop the flesh out into a bowl, sprinkle with lemon juice and reserve.
5. In a saucepan, cook tomatoes, garlic, chili powder, cumin and paprika in the broth until the mixture has become a thick sauce, about 20-25 minutes.
6. Stir in the mashed eggplant mixture and chickpeas and warm through, then remove from heat and stir in the parsley.
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