2 ea Eggplants, 2 lb total Salt Olive oil, for frying 3 ea Garlic cloves, chopped 1 1/2 ts Sweet red pepper 1/4 ts Hot red pepper 1 ts Cumin
DRESSING:
2 tb Olive oil 2 tb Lemon juice Black pepper
GARNISH:
Italian parsley, chopped Half lemon slices Black olives, optional Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into lsices 1" thick. Salt & leave to drain for 30 minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices on both sides until they are golden brown. Drain of excess oil. Chop fried slices & mix with the garlic cloves & spices. Return to skillet & continue to fry until excess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients & allwo to cool. When ready to serve, toss the salad. Correct the seasoning & garnish.
How to make the famous Moroccan eggplant salad called Zaalouk. This salad is served with bread and can be eaten either hot or cold. Enjoy!
Zaalouk moroccan/eggplant salad
How to make the famous moroccan eggplant salad called zaalouk this salad is served with bread and can be eaten either hot or cold
Eggplant 1 medium olive oil 4 tablespoons hi Garlic cloves 6 cumin powder 1 tablespoon paprika 2 tablespoons salt/black pepper tomatoes 4 bunch of cilantro tomato paste 1 tablespoon
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My recipe for Zaalouk, a popular eggplant and tomato salad/dip in Morocco. Goes perfectly with crusty bread! Measurements on my IG @marocthecasbah
Moroccan Zaalouk (Eggplant Salad) Recipe
If you’re looking for the perfect party appetizer, then this Moroccan zaalouk is sure to satisfy. This roasted eggplant salad also features tomatoes, spices, and herbs — serve with fresh bread for tastiest results.
#recipes #eggplant #vegetables
Get the Full Recipe:
Moroccan Eggplant Salad with Charmoula / سلطة الباذنجان - CookingWithAlia - Episode 395
In this Moroccan Salad series, we are going to explore the famous Moroccan side dishes presented along the main course. WRITTEN RECIPE:
INGREDIENTS: 4 small eggplants Vegetable oil for frying Charmoula Sauce Ingredients: 2 tablespoons lemon juice 3-4 garlic cloves 3 tablespoons chopped cilantro 3 tablespoons chopped parsley 2 tablespoons olive oil 1 tablespoon paprika 1 teaspoon ground cumin 1/4 teaspoon chili pepper (to taste) 1/2 teaspoon salt (to taste)
WRITTEN RECIPE: Step 1 – Cut the eggplants Cut the eggplants lengthwise in half, but keep them attached at the base, do not cut all the way through. Then make another cut the same way as if you were cutting the eggplants into quarters.
Step 2- Make the Charmoula sauce Roll the lemons and juice them. Grate the garlic cloves. Finely chop the cilantro. Finely chop the parsley. In a bowl mix all the ingredients: the garlic, cilantro, parsley, olive oil, and the lemon juice. Add the spices: paprika, ground cumin, hot chili pepper, and salt. Mix.
Step 3 – Fry the eggplants In a large pan, heat the vegetable oil, and fry the eggplants. The eggplants are ready when they have a beautiful deep golden brown color. Use a paper towel to remove excess oil
Step 4 – Combine all Place the fried eggplants in a plate, and coat with the charmoula sauce. Marinate for one hour before serving. Enjoy with toasted bread
Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk) by @FitMenCook
Looking for more Le Creuset Braiser recipes? Try this flavor-packed Moroccan-inspired dish from @FitMenCook. Grab the recipe (and the Agave Braiser!) at the links below.