Zaalouk Aubergine

Zaalouk Aubergine. Pat the aubergines dry to remove excess salt. The eggplants, or aubergines, are mainly used to add creaminess and texture to the sauce.

Zaalouk d'aubergine aux épices (Pauline Kelly)

Eggplant caviars and eggplant salads are quite popular throughout the Middle East, North Africa and certain European countries. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Add the chopped eggplant along with the tomatoes, sweet paprika, smoked paprika, sugar, cumin, and lemon juice.

Peel the aubergines, the skin should peel off easily leaving the wonderful flesh behind.

Your Zaalouk is ready in a few simple steps: Fry the eggplant in a little olive oil until browned and soft.

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Zaalouk or Zalouk (Berber: ⵣⴰⵄⵍⵓⴽ Moroccan Arabic: زعلوك, romanized: zaʿlūk) is a Moroccan salad of cooked eggplants and tomatoes. Cut a shallow cross on the smooth end of the tomatoes. The eggplant is first grilled and then mixed with the tomatoes and the mix is seasoned with garlic and spices.

Judul: Zaalouk Aubergine
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