eggplant puree

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&#039;s my preferred method.Don&#039;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.

Moroccan Zaalouk Recipe

eggplants (or 3 medium)

tomatoes

garlic, pressed

parsley

cilantro (approx.)

salt (or

paprika (or to taste)

cumin (or to taste)

olive oil (approx.; no need to measure)

cayenne pepper chili peppers (optional; to taste)

lemon juice lemon (optional; to taste)

chopped parsley or cilantro (optional; for garnish)

olive oil (optional; to drizzle on top as garnish)

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.

Roasted Eggplant Method

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&#039;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.

One-Pot Method

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.

Serving and Storing Zaalouk

Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

lemon,

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

baby cucumbers

micro parsley

Turkish flatbread

olives

Fairytale eggplant pasta uses these delicate, tiny eggplant to create a simple weeknight pasta dish that's elegant enough for entertaining.

Pasta with Fairytale Eggplant, Tomatoes, Fresh Mozzarella and Basil

extra virgin olive oil, divided, plus more for drizzling

1½ tsp salt, divided,

pepper

plum tomatoes,

garlic,

½ lb your favorite short pasta

Parmigiano Reggiano

basil,

Preheat the oven to 450 degrees and set a medium pot of water on the stove to boil. Toss the eggplant with half the olive oil, ½ tsp salt and pepper to taste. Spread evenly out on a sheet pan and roast until golden brown, about 20 minutes, tossing once half way through.

While the eggplant is cooking, place the tomatoes in the bowl of a food processor and pulse until pureed, but still chunky.

Pour remaining ¼ cup olive oil in a pan and sauté the garlic over medium heat until it just barely starts to toast, about 2 minutes. Add in the tomatoes, salt and pepper, and cook over medium high until reduced slightly, about 10 minutes.

While the tomatoes are simmering, liberally salt the boiling water and drop in the pasta. Cook according to the directions on the package, until al dente. Drain the pasta, then add it to the pan with the tomatoes along with the roasted eggplant. Toss together and cook in the pan for another minute or two so the pasta can absorb the sauce. Remove from heat and toss with the fresh mozzarella, half the Parmigiano, and basil. Drizzle with a little more olive oil if desired, sprinkle with the rest of the Parmigiano and serve.

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Moroccan Zaalouk Recipe

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Top 3 eggplant puree recipes from across the web

The most viewed eggplant puree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Zaalouk Recipe

Greg Malouf's smoky eggplant puree ...

Pasta with Fairytale Eggplant, Toma...

The most viewed eggplant puree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine