Paula Wolferts Moroccan Eggplant Zaalouk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN ZAALOUK RECIPE



Moroccan Zaalouk Recipe image

To make this popular Moroccan side or salad, fresh tomatoes and eggplants are seasoned with a robust quantity of herbs, garlic, olive oil, and spices then cooked to a dip-like consistency.Roasting the eggplants is optional but recommended for a layer of smoky flavor. It's my preferred method.Don't worry about exact measures when making zaalouk. The ratio of tomatoes to eggplant can be adjusted according to what you have on hand or what you prefer in terms of flavor. Seasoning is also very flexible and more or less olive oil is also fine.Zaalouk is traditionally enjoyed as a dip with Moroccan bread (khobz). If you prefer to eat with a fork or want to make enough to have leftovers for another meal, you may want to increase the recipe by half. Serve zaalouk warm, cold, or at room temperature.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Salad     Side Dish

Time 1h

Number Of Ingredients 13

2 large eggplants (or 3 medium)
2 medium or large tomatoes (or more to taste)
6 cloves garlic, pressed or finely chopped (or to taste)
2 tablespoons chopped fresh parsley (approx.)
2 tablespoons chopped fresh cilantro (approx.)
1 teaspoon salt (or to taste)
2 teaspoons paprika (or to taste)
2 teaspoons cumin (or to taste)
4 tablespoons olive oil (approx.; no need to measure)
cayenne pepper or whole chili peppers (optional; to taste)
lemon juice or small wedge of lemon (optional; to taste)
chopped parsley or cilantro (optional; for garnish)
olive oil (optional; to drizzle on top as garnish)

Steps:

  • Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.
  • Roast the eggplants for about 20 to 25 minutes, or until the skins are charred and puckered with sections that crumble or crack like burnt paper when pressed. The flesh will be very soft.
  • While the eggplant is roasting, peel, seed, and chop the tomatoes.
  • Transfer the chopped tomatoes to a skillet along with the olive oil, garlic, parsley, cilantro, and spices. The optional cayenne and whole chili peppers can be added at this time as well.
  • Cook the tomato mixture over medium heat, stirring frequently, until the tomatoes break down and a rich tomato sauce forms. This usually takes 10 to 20 minutes, depending on how soft the tomatoes were and how many you used.
  • When the eggplants are roasted, remove them from the oven. When cool enough to handle, use a large spoon to scoop the flesh from the skin. Discard the skin.
  • Add the eggplant flesh to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant. If you want to add the optional lemon juice or a very small wedge of lemon, you can do so at this time.
  • Cook the zaalouk for five to ten minutes to allow the flavors to blend, or longer if you want to reduce the salad to a drier, pastier consistency. Taste and adjust seasoning then remove from the heat.
  • Peel, seed, and chop the tomatoes. Place them in a large deep skillet or large pot along with the olive oil, spices, garlic, and herbs. Stir to combine.
  • Trim the stems from the eggplants and peel them. Some strips of skin can be left intact if you like a colorful zaalouk.Finely chop the peeled eggplants and add them to the skillet or pot along with 1/4 to 1/3 cup of water. If your pan is quite full, don't worry about stirring the eggplant into the tomato mixture just yet.
  • Cover and cook the tomato mixture and eggplants over medium heat for about 10 to 15 minutes, or until the chopped eggplant has begun to soften and reduce in volume.
  • Stir to combine all the ingredients well. Add the optional chili peppers or cayenne, if using, and a little more water if you found that the ingredients were sticking to the bottom of the pan.
  • Cover and continue cooking for another 15 to 20 minutes, or until the eggplant and tomatoes are soft enough to mash.
  • At this point, you can add the optional lemon juice or lemon wedge if using.Continue cooking the zaalouk uncovered to reduce the liquids, scraping the bottom of the pan and stirring frequently. Adjust the heat if necessary to avoid burning the zaalouk.If you want a puree-like consistency, mash the eggplants and tomatoes while the liquids reduce. If you prefer a chunky texture, stir without mashing.
  • When the zaalouk has reduced to a consistency you like, taste and adjust seasoning then remove from the heat.
  • Zaalouk can be served warm, cold, or at room temperature. Garnish as desired with fresh parsley or cilantro and/or a drizzle of good olive oil.
  • Zaalouk will keep for several days in the fridge or two to three months in the freezer.If freezing, allow the zaalouk to thaw before reheating in a pan. Reduce any excess liquids and adjust the seasoning if needed.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 18 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 593 mg, Fiber 8 g, Sugar 10 g

PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK



PAULa WOLFERT'S MOROCCAN EGGPLANT ZAALOUK image

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.

Provided by fognozzle2030

Categories     Moroccan

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium eggplants (about 3/4 lb each)
1/3 cup extra virgin olive oil, divided
2 cups drained chopped canned tomatoes or 1 lb fresh tomato, peeled, halved, seeded and chopped
1 pinch sugar
1 tablespoon crushed garlic
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne (or to taste)
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh lemon juice
salt

Steps:

  • 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.

Nutrition Facts : Calories 253.4, Fat 18.8, SaturatedFat 2.6, Sodium 179, Carbohydrate 22.3, Fiber 10.8, Sugar 9.7, Protein 4

More about "paula wolferts moroccan eggplant zaalouk recipes"

MOROCCAN ZAALOUK (EGGPLANT SALAD) RECIPE - TASTING …
Sep 8, 2023 Line a baking sheet with parchment paper. Place the sliced eggplants onto the tray, cut side down, and roast in the oven for 30-40 minutes or until the skin is blackened and wrinkly. Remove the ...
From tastingtable.com


MOROCCAN EGGPLANT SALAD (ZAALOUK) - LANDS & FLAVORS
Oct 1, 2015 In a large sauté pan over medium-high heat, add 1 Tablespoon of olive oil and the garlic and cook for around 30 seconds. Add the paprika, cumin, and hot pepper flakes and bloom the spices in the hot oil for 10 seconds …
From landsandflavors.com


MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD) RECIPE
Sep 29, 2024 Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. With a spoon or potato masher, crush and blend tomatoes and eggplant. Add 1 …
From thespruceeats.com


ZAALOUK (30 MINUTE MOROCCAN EGGPLANT DIP) | SALIMA'S …
May 19, 2022 Instructions. In a medium sized stock pot combine everything except the vinegar and mix. Turn the heat up to medium high and bring to a simmer. Next, cover and continue to simmer over medium heat for 20 minutes …
From salimaskitchen.com


MOROCCAN ZAALOUK RECIPE: DELIGHTFUL EGGPLANT AND TOMATO DIP
Here are the ingredients you need to make Moroccan Zaalouk, along with some possible substitutes. Ingredients: Eggplant (Aubergine): 1 large or 2 medium, peeled partially and …
From happymuncher.com


EGGPLANT ZAALOUK RECIPE, PAULA WOLFERT | GOURMET …
Oct 17, 2012 Add the tomatoes, sugar, if using, garlic, cumin, paprika, cayenne pepper and ½ tsp salt and cook, stirring occasionally, for 20 minutes. 3. Crush the eggplant flesh with a fork and add to the pan. Stir in the chopped coriander …
From gourmettraveller.com.au


COOKING WITH "THE FOOD OF MOROCCO" BY PAULA WOLFERT
Jan 23, 2013 Eggplant zaalouk, page 93. Our favorite of the three dishes. So good. The only thing I would recommend is to really season to taste (similar to cooking Thai) to balance the …
From forums.egullet.org


ZAALOUK (MOROCCAN EGGPLANT DIP) - THE DELICIOUS …
Sep 17, 2021 Place on the second rack and broil until skin turns darker and shrinks, about 20 minutes. Stovetop: Peel the eggplants completely, only some stripes or leave the skin on if you don’t mind it. Cut the eggplants into small …
From thedeliciouscrescent.com


HOW TO MAKE ZAALOUK | COOK'S ILLUSTRATED - AMERICA'S TEST KITCHEN
Jun 4, 2024 To make the ubiquitous meze, Moroccan cooks slow-cook whole eggplant until the skin lightly chars and the flesh softens. Then they mash and sauté it with tomatoes; garlic; …
From americastestkitchen.com


WELCOME TO PAULA WOLFERT'S WEB SITE
Welcome. PAULA WOLFERT, a resident of Sonoma, is the author of eight previously published cookbooks, all considered classics.Among them: Couscous and Other Good Food From Morocco, The Cooking of Southwest France, and …
From paula-wolfert.com


ZAALOUK (MOROCCAN EGGPLANT SALAD) | THE …
Jan 12, 2023 Simmer: Bring the mixture to a boil, then turn the heat down. Cover the pan with the lid and allow the eggplant and tomatoes to simmer until very tender, about 20 minutes or so. Make sure to occasionally check and stir so …
From themediterraneandish.com


PAULA WOLFERTS MOROCCAN EGGPLANT ZAALOUK RECIPES
Steps: 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 …
From tfrecipes.com


EGGPLANT ZAALOUK RECIPE - THE WASHINGTON POST
Step 4. Heat 3 tablespoons of the oil in an enameled cast-iron pan, over medium heat. Once the oil shimmers, add the tomatoes, salted garlic, cumin, paprika, cayenne pepper and the remaining 1/2 ...
From washingtonpost.com


ZAALOUK: A FLAVORFUL MOROCCAN EGGPLANT DIP & SALAD
Nov 18, 2023 Heat the extra virgin olive oil in a large skillet, preferably with a heavy bottom. Add minced garlic, tomato paste, red pepper flakes, paprika, and ground cumin, and fry gently for two minutes. Add chopped tomatoes and salt …
From theplantbasedschool.com


ZAALOUK (MOROCCAN EGGPLANT SALAD) - I KNEAD TO EAT
Mar 29, 2022 Preheat the oven to 200 c. Trim the eggplants and slice into half lengthwise. Place skin side up on to the baking tray, and roast for about 30 minutes. Remove from oven, and let the eggplants come to room temperature. …
From ikneadtoeat.com


ZAALOUK (MOROCCAN EGGPLANT DIP) RECIPE · EAT WELL ABI
May 2, 2023 Wash the eggplant and cut the top off. Cut into halves length-wise and make cross hatches with a knife. Remove the stalk and the seed seeds from the peppers. Set the air fryer to 190 0 C. Place the eggplants in the air fryer. …
From eatwellabi.com


30-MIN ZAALOUK (MOROCCAN EGGPLANT SALAD) - HUNGRY …
Jul 27, 2024 Begin by peeling the eggplant in a zebra pattern (every other section is peeled) and cutting into 1 inch cubes. Next, grate the the tomatoes with a metal grater and set aside. In a large sauté pan, heat up the olive oil over …
From hungrypaprikas.com


PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK | AKSANA
PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK. bonniestern.com Aksana. loading... X. Ingredients. 2 medium eggplants (about 3/4 lb each) 1/3 cup extra virgin olive oil - divided; 2 …
From copymethat.com


Related Search