Eggplant, Morroccan-style (Zahlouk)
Zahlouk is a flavorful North African dish made by steaming, roasting or grilling eggplants, then mashing them with garlic, olive oil, and spices including cumin and paprika. It's served cold as a salad or side dish and has a smoky flavor that goes well with bread or as a complement to meat or fish.
Category: Mains
Source: www.tasteofbeirut.com
Equipment
| Steamer | |
| Colander | |
| Frying pan |
Ingredients
| Eggplants | |
| Olive oil | |
| Onion | |
| Garlic cloves | |
| Tomatoes | |
| Cumin | |
| Paprika | |
| Cilantro | |
| Lemon juice | |
| Salt | |
| Pepper |
Instructions
Peel and cut eggplant in cubes and steam. Alternatively, blacken the eggplant on the stove with the skin on and when the skin is charred all around, set it on a colander, peel it and drain it.
Mash eggplant.
Heat olive oil and fry onion then garlic till soft, about 5 minutes.
Add tomatoes, eggplant, cumin, paprika; cook over gentle heat till liquid evaporates.
Add cilantro, salt ,pepper and stir in lemon juice
Serve with flatbread and olives (best at room temperature).
Nutrition
| Serving size: | 392.4 |
| Energy: | 158.8 |
| Ratio: | 0.4 |
| Carbohydrate: | 22.4 |
| Fat: | 8.0 |
| Protein: | 3.8 |
| Saturated fat: | 1.1 |
| Sodium: | 11.8 |
| Sugar: | 12.6 |