[EN] Eggplant Zaalouk (Moroccan Dip) / زعلوك الباذنجان - CookingWithAlia - Episode 689
Today, we are kicking off a new series called Dada Series Season 2 with the most popular salad in Morocco “Eggplant Zaalouk”. This roasted eggplant salad can also be prepared with zucchini, carrot or pumpkin. Let me know how you prefer it.
RECIPE:
INGREDIENTS:
2 eggplants
2 tomatoes, cut in half, pulp grated, and skin discarded
3 tablespoons olive oil
2 garlic cloves, grated
1 teaspoon ground chili pepper
1 teaspoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon finely chopped cilantro
1 tablespoon vinegar (or lemon juice)
DIRECTION:
1- Place the eggplants over the stove at medium heat or a grill. Grill the eggplants for 10 to 15 minutes while turning them from time to time until they are charred entirely.
2- Remove the eggplants from the stove and let them cool down.
3- In a pan over medium heat, place the grated tomatoes, olive oil, grated garlic cloves, chili pepper, paprika, cumin, salt, and cilantro. Using a wooden spoon, mix until all the ingredients are combined and cook for 5 minutes.
4- Once the eggplants are a bit cooler, remove the charred skin by scraping it gently. Cut off the eggplant tail.
5- Slice the eggplants into small cubes.
6- Add the eggplants to the pan, mix, and cook for about 15 minutes while stirring regularly until the mixture thickens.
7- Add the vinegar, mix, and cook for 2 minutes.
8- Plate Zaalouk and decorate with fried eggplant slices and finely chopped cilantro. Serve hot or cold with crusty bread!
Zaalouk- Moroccan eggplant salad/ Marokkanischer Auberginen Salat -ASMR
Zaalouk salad is made with eggplant, tomatoes, garlic, olive oil, and spices and served as a side dish to many meals, but is usually presented as a dip alongside crusty bread.
Eggplant Salad Zalook Moroccan Cuisine (سلطة البادنجال زعلوك المطبخ المغربي ( مترجم للعربى
ALL YOU NEED TO KNOW IS HERE
المرجو تشغيل CC لمتابعة الفيديو بالعربية
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Moroccan Eggplant Salad Denjal
The ingredients
2 lbs of eggplant
bunch of cilantro/ parsley
1/2 cup of olive oil
3 tbsp of paprika
2 tsp of cumin
1/2 tsp of black pepper
1 tsp of turmeric
8 cloves of garlic
1 tbsp of coarse salt
the juice of one large lemon
the peel of half a preserved lemon
1 green bell pepper
3 tomatoes
How to
Wash the eggplants very well and cut into small cubes. Place into a steamer and steam till soft but not mushy.
Meanwhile prepare the sauce. Peel and mince the garlic. Chop the cilantro and parsley finely as well. Add to a bowl and add in the paprika, the turmeric, the black pepper, the cumin, and the salt. Mix well
Peel, seed, and chop the tomatoes, and the green pepper and add it the the spice and oil mixture. Ad in the juice of the lemon and the chopped of the peel of the preserved lemon and mix well.
Once the eggplant is ready pour into a deep pot and add in the sauce mixture and mix very well.
Simmer the eggplant over low heat till all the moisture has evaporated.
Garnish with pieces of preserved lemons and cilantro.
Serve with Moroccan Bread and a salad.
سلطة الدنجال المغربية
المقادير
كيلو بادنجال
حزمة بقدونس و كزبرة
ثمانية فصوص ثوم
ثلاث ملاعق بابريكا
ملعقتين كامون
ملعقة كبيرة ملح
نصف ملعقة فلفل اسود
نصف كاس زيت زيتون
ملعقة كركم
عصير ليمونة
نصف ليمونة مصبرة
ثلاث حبات طماطم
حبة فلفل
طريقة التحظير
تغسل البادنجال و تقطع الى قطع صغيرة و توضع فى قدر بخاري حتى ينضج
لتحظير الصلصة
نقشر الثوم و نفرومه فرما ناعما
نضيف الملح الى الثوم و نمعسه جيدا
نفرم الكزبرة و البقدونس فرما ناعما ايضا
نضيف الكزبرة و البقدونس و الثوم الى قدر ثم البابريكا و الكيمون و الفلفل الاسود و الكركم و الملح ثم الزيت
نقشر الطماطم و نزيل البذور و تقطع الى قطع صغيرة
تقطع الفلفل الى قطع صغيرة
تضاف الى خلطة التوابل ونخلط جيدا
نضيف عصير الليمون
ثم نضيف قشرة الليمون المصبر
عندما ينضج البادنجال نضيفه الى قدر
ثم نضيف صلصة التوابل و الخضز
نمزج جيدا
نحط الكل على نار هادئة حتى يتبخر كل الماء
تقدم السلطة دافئة مع الخبز المغربى تزين بقطع من الليمون و عرش من الكزبرة
شهية طيبة و اراكم فى الفيديو القادم ان شاء الله
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
MOROCCAN EGGPLANT SALAD
Low-Mediterranean cuisine is one of my favourites, mainly due to its versatility and the multitude of options it offers especially when it comes to vegan dishes. This Moroccan Eggplant Salad combines amazing tastes and textures in a fresh, complex and one-of-a-kind dish that will leave your guests asking for more.
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Moroccan Eggplant Salad (Zaalouk)
If you like this dish, we have collected 25 recipes from our life and cooking school in Morocco and put them in a nice little hardback cookbook with some amazing photos. We are selling them for $10 USD, plus shipping. Send me an email and I can get them mailed out to you: savormorocco@gmail.com
Zaalouk (Eggplant Salad)
Yields: 2 Servings
Ingredients:
1 large Eggplant
1 large Tomato
2 Tbs Olive Oil
2 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp Ground Ginger
1/2 tsp Cumin
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
2 Tbs Tomato Paste
Salt to taste
4 Sprigs each of Parsley & Cilantro
You are absolutely going to love this Moroccan Food Recipe!!! Guaranteed!!!
Moroccan Eggplant recipe/Zaalouk /Roasted Eggplant Salad in air Fryer
#zaalouk#moroccan_eggplant_salad#roasted_eggplant_airfryer#
Ingredients:
Roasted eggplant
Tomatoes
Chopped parsley and cilantro
Garlic
Salt, black pepper, paprika, cumin and cayenne pepper
Olive oil
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