Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)

Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement

1. 1

   Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.

2. 2

   Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)

3. 3

   Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.

4. 4

   Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.

5. 5

   Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.

6. 6

   Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!

Notes de l’Africook