Zahlouk (Eggplant and Tomato Salad) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious as a salad or as a dip. If' you've no Harissa in the house you can always substitute with 1 teaspoon paprika mixed with 1 teaspoon ground coriander and a good pinch of cayenne pepper. Ingredients:
2 large eggplants, peeled and cubed |
2 -3 tablespoons olive oil or 2 -3 tablespoons argan oil |
1 -2 teaspoon cumin seed, crushed |
2 -3 garlic cloves, crushed |
2 -3 large ripe tomatoes, pleeled and chopped to a pulp |
1 -2 teaspoon granulated sugar |
1 -2 teaspoon harissa |
1 bunch flat leaf parsley, finely chopped |
1 lemon, the juice of |
salt and pepper |
Directions:
1. Steam eggplant cubes for 8-10 minutes or until soft. Tip onto a cutting board and mash with a fork.
2. Heat the oil in a heavy-bottom pan and cook the cumin seeds and garlic 1-2 minutes until the seeds become fragrant. Add the tomatoes, sugar, Harissa, and half the parsley. Cook 15-20 minutes over a low heat stirring occasionally until the mixturere resembles a thick sauce. Stir in the lemon juice and mashed eggplant. Stir until combined and heated through. Season with salt & pepper to taste.
3. Let mixture come to room temperature. Garnish with the remaining chopped parsley.
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