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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 Ingredients:
1 kg (21/4 lb.) aubergines |
1 kg (21/4 lb.) tomatoes |
150 ml (1/4 pint) olive oil |
3 garlic cloves, crushed |
4 tablespoons chopped fresh flat-leaved parsley |
4 tablespoons chopped fresh coriander |
1 teaspoon salt |
1/2 teaspoon ground white pepper |
1 teaspoon ground cumin |
Directions:
1. 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.
2. 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.
3. 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.
4. Serves 5 as a salad or starter.
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