Zaâlouk of eggplants, tomatoes and peppers
Zaalouk (or
zaalouka) is a Moroccan salad, which is also known throughout the Maghreb. In
fact, Zaalouk means "purée" or "something soft“, and this is why
the eggplant zaalouk is often compared to, and named, the Moroccan baba ganoush
(or mtabal), although there are key differences between those two, in terms of
ingredients, cooking and texture.
As it is very
frequently the case in Morocco (and elsewhere), there are many variations,
adaptations, versions… of zaalouk. This is due to the way culinary recipes have
been transmitted over the time, orally, through the “dadas”. The dadas are
those very gifted cooks, descendants of slaves from Sudan who were serving rich
families in the past. Every family of notables had at least one dada, who
assumed several functions, being at the same time the cook, the nanny, the
housekeeper, the confidante and the guardian of all family secrets. This is how
the Moroccan very fine art of cooking and recipes such as Zaalouk were passed from
mother to daughter during generations…
Thus, if Zaalouk is
often prepared with eggplant, there are several adaptations with other
vegetables: pepper, cauliflower, pumpkin... The Moroccan version of this
eggplant salad or side dish is prepared with the “usual” Moroccan spices,
cumin, paprika, garlic, cilantro… but, depending on the recipe, some grill the
eggplant while some other fry it, or some steam it first (as here). Some cook
the ingredients separately before merging them, while others cook all at the
same time (well, same debate as for the ratatouille!). Some remove the
eggplant, others don’t, while a third category (my case) do it fifty/fifty (one
stripe out of two). In Fas-Meknas area, for example, dadas grilled red pepper
and diced it before adding it at the end of the cooking. Elsewhere, black
olives will be added., or raisins, pine nuts… Also, zaalouk can be served warm,
lukewarm or cold, as a salad, with flatbread, or as a side with grilled meat or
fish. At the dada’s convenience!
Here, my zaalouk
involved eggplant, tomato, and bell pepper, based on a reciped by my “dada”,
i.e. my friend Choumicha, a TV cooking show host and blogger in Morocco.
And like its cousin
the ratatouille, it is even better after 1 or 2 days in the fridge, which gives
all the time for the ingredients and the spices to infuse together. A delight!
Levels of difficulty
|
Cost
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Preparation
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Resting
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Cooking
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n
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$$
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30 minutes
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15 minutes to 2 days!
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30 minutes
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Ingredients 4 servings
(as a starter or a side dish)
§
2 medium size
eggplants
§
2 big tomatoes
§
1 bell pepper,
§
3-4 tbsp. of olive
oil
§
3 garlic cloves,
minced
§
1 tsp cumin
§
1 tsp paprika
§
½ tsp cayenne
§
cilantro and/or
parsley
§ salt
|
Instructions
§ Peel the eggplants one stripe out of two and dice them into
medium dice. Put them in the top of a couscoussier or a strainer and steam
them,
§
Wash the tomatoes,
peel and seed them and chop them,
§
Burn the bell
pepper skin with a culinary torch (it is not only for crème brûlée), keep
them for 30 minutes in a freezing bag or the like, tightly closed, then pass
them under the tap while brushing the skin away. Cut them into thin strips
lengthwise, chop them, except 8 strips per serving that you will keep intact
for the decoration,
§
Pour the oil into
a frying pan and add the eggplant pieces. Brown them over low heat, stirring
until their water evaporates. Remove the eggplants from the pan and crush
them roughly with a (Mezzaluna) knife, but not with a blender, as you don’t
want a purée or a baba ganoush. Add the tomatoes and minced garlic and let it
simmer until the water from the tomatoes evaporates,
§ Then add the spices, salt, the herbs (except a few leaves for the
decoration) and the chopped pepper strips. Cook for 5 minutes,
§ Place in a round bottomless mold, dispose the pepper strips on
top with the remaining herb leaves, and serve it warm, lukewarm or cold.
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Gallery
So simple, but the flavors and textures sound delicious.
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