search saves

PAULa WOLFERT'S MOROCCAN EGGPLANT ZAALOUK

This amazing cooked Moroccan salad from Paula Wolfert’s The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
  • 2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
  • 3. Serve at room temperature. Stir in remaining olive oil just before serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@fognozzle2030
Contributor
@fognozzle2030
Contributor
"This amazing cooked Moroccan salad from Paula Wolfert’s The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. fognozzle2030
    This amazing cooked Moroccan salad from Paula Wolfert’s The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.
Advertisement