Moroccan Zulu Zaalook
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 eggplants (aubergines)
- 1⁄2 cup olive oil
- 3 ripe tomatoes
- 2 garlic cloves, crushed
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- salt & freshly ground black pepper, to taste
- 1⁄2 cup white vinegar
- 1⁄2 bunch fresh coriander, chopped
- 1 preserved lemon, sliced
- 12 green olives
- bread, to serve
directions
- Preheat the oven to 200ºC (400ºF/Gas 6).
- Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).
- Brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes.
- Make a small cut in the skin of the tomatoes, plunge into boiling water. Drain, then when cool enough to handle remove the skin and seeds and dice the flesh.
- Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.
- Bring to the boil, stirring occasionally.
- Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.
- Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.
- Serve with bread.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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