Classic Moroccan Eggplant Zaalouk with Roasted Red Peppers
Classic Moroccan Eggplant Zaalouk with Roasted Red Peppers
Zaalouk is a classic Moroccan dish made from roasted eggplant, tomatoes, and peppers. It is a flavorful and versatile dish that can be served as a dip, a spread, or a side dish. This recipe for zaalouk is made with roasted red peppers, which give it a slightly smoky flavor.
Ingredients
* 1 large eggplant
* 2 red bell peppers
* 2 tomatoes
* 1 onion
* 2 cloves garlic
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon cayenne pepper
* 1/4 cup olive oil
* Salt and pepper to tasteSteps
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern. Place the eggplant halves on a baking sheet and drizzle with olive oil. Roast for 30 minutes, or until the eggplant is tender and browned.
3. While the eggplant is roasting, roast the red peppers. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast for 20 minutes, or until the bell peppers are charred and tender.
4. Peel the eggplant and bell peppers and chop into small pieces.
5. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
6. Add the eggplant, bell peppers, tomatoes, cumin, coriander, cinnamon, and cayenne pepper to the skillet. Stir to combine and cook for 15 minutes, or until the vegetables are cooked through.
7. Season with salt and pepper to taste. Serve warm or at room temperature.Tips for the Best Zaalouk:
- Use fresh, ripe eggplant and tomatoes for the best flavor.
- Don't overcook the eggplant. It should be tender but not mushy.
- If you don't have time to roast the red peppers, you can use jarred roasted red peppers.
- Zaalouk can be made ahead of time and stored in the refrigerator for up to 3 days.
FAQs
**What is zaalouk?**
Zaalouk is a Moroccan dish made from roasted eggplant, tomatoes, and peppers. It is a flavorful and versatile dish that can be served as a dip, a spread, or a side dish.
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern. Place the eggplant halves on a baking sheet and drizzle with olive oil. Roast for 30 minutes, or until the eggplant is tender and browned.
3. While the eggplant is roasting, roast the red peppers. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast for 20 minutes, or until the bell peppers are charred and tender.
4. Peel the eggplant and bell peppers and chop into small pieces.
5. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
6. Add the eggplant, bell peppers, tomatoes, cumin, coriander, cinnamon, and cayenne pepper to the skillet. Stir to combine and cook for 15 minutes, or until the vegetables are cooked through.
7. Season with salt and pepper to taste. Serve warm or at room temperature.
Tips for the Best Zaalouk:
- Use fresh, ripe eggplant and tomatoes for the best flavor.
- Don't overcook the eggplant. It should be tender but not mushy.
- If you don't have time to roast the red peppers, you can use jarred roasted red peppers.
- Zaalouk can be made ahead of time and stored in the refrigerator for up to 3 days.
FAQs
**What is zaalouk?**
Zaalouk is a Moroccan dish made from roasted eggplant, tomatoes, and peppers. It is a flavorful and versatile dish that can be served as a dip, a spread, or a side dish.
How do you serve zaalouk?
Zaalouk can be served as a dip with pita bread, crackers, or vegetables. It can also be used as a spread on sandwiches or wraps. Or, it can be served as a side dish with grilled meats or fish.
How do you store zaalouk?
Zaalouk can be stored in the refrigerator for up to 3 days.
