Let’s try a delicious dish of Moroccan cuisine: the eggplant zaalouk

Moroccan eggplant, also known as eggplant zaalouk, is a flavorful and spicy side dish that goes perfectly with everything.

Wanting to describe the aubergine zaalouk we could say that it is a sort of caponata where, however, the flavor of the aubergines blends with that of the spices. Cumin, but also paprika and turmeric make eggplants more than just a side dish . Also served as a single dish, it goes perfectly with pita, the classic Moroccan bread, but nobody forbids you to use it to season pasta.

Like all preparations of this type, the principle that the next day is even better is also valid for the eggplant zaalouk recipe. The flavors in fact have plenty of time to blend and blend, enhancing each other. What do you think, have we convinced you to try our Moroccan aubergines?

How to prepare the eggplant zaalouk recipe

1. First wash the aubergines , dry them and cook them in the oven at 180 ° C for 30 minutes.
2. Then reduce the pulp into cubes, choosing yourself whether to leave or remove the peel.
3. In a pan heat the oil and brown the sliced onion with the crushed garlic .
4. Add the spices and toast them for a couple of minutes.
5. As soon as they start to fry add the aubergines , two ladles of water and the peeled tomatoes mashed with a fork.
6. Flavor the dough with lemon juice which, strange as it may be, goes very well with these ingredients.
7. Cook for 30 minutes over medium heat then season with salt.
8. Finally, flavor with freshly chopped coriander .

Your eggplant zaalouk is ready to be enjoyed, hot, cold or reheated it doesn’t matter: it will always be delicious! If you liked this recipe, also try the Sicilian aubergines and you’ll love it!

storage

Moroccan aubergines can be stored in the refrigerator , in an airtight container, for 3-4 days. You can consume them at room temperature or reheated.