Moroccan eggplant caviar (Zâalouk)
Comment: a simple and tasty dish, main course, side dish or aperitif. It can be realized mild or hot, according to taste.
4 people as main course
2 nice eggplants
4 nice tomatoes or 1 can of peeled or crushed tomatoes of 400 g
1 garlic clove, finely chopped or grated
2 tablespoons chopped parsley
3 tablespoons EVOO
1 teaspoon cumin
1 teaspoon paprika sweet or strong according to taste (even smoked)
1/2 cc turmeric (opt)
S + P
Cut the eggplants into cubes (~1.5 cm).
Place them in a saucepan filled with slightly salted boiling water.
Cook for ~20 minutes.
Put in a colander and crush with a fork while eliminating as much water as possible.
Leave to drain for a good half hour.
Peel and seed the tomatoes, cut into cubes.
In a pan, put the EVOO, parsley, garlic, paprika, cumin, turmeric and tomatoes. Cook while stirring. Adjust the cumin and the
paprika to taste.
Once the tomato sauce has a good consistency, add the cooked eggplant and simmer for ~15 minutes.