Category: Appetizers -

Moroccan Zaalouk     

Ingredients:
3 medium eggplants
2 medium tomatoes
6 cloves garlic, pressed or finely chopped
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh cilantro
1 tsp. salt
2 tsp. paprika
2 tsp. cumin
pinch crushed red pepper
4 Tbsp. olive oil
Pita bread, cut into triangles

Preparation:
Trim the stems from the eggplants and cut them in half lengthwise. Arrange skin side up on a baking sheet lined with foil and place under the broiler as close to the flame as possible. Roast 20-25 minutes, or until the skins are charred and puckered.

Meanwhile, peel, seed, and chop the tomatoes. Transfer the chopped tomatoes to a skillet with olive oil, garlic, parsley, cilantro, and spices. Cook over medium heat, stirring frequently, until the tomatoes break down, 10-20 minutes.

When eggplants are roasted, remove them from the oven, allow to cool enough to handle. Use a large spoon to scoop the flesh from the skin, discard the skin. Add eggplant flesh to the tomato mixture, stirring to combine.

Cook 5-10 minutes to allow the flavors to blend. Serve with pita bread.

Recipe courtesy of Chef Kevin Quinn and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2026-03-17
Number of visits: 102