Herbies Spices Recipes

Zahlouk - Eggplant Salad

Description

Easy Moroccan-style dip or salad. The secret is to cook slowly until the cubes of eggplant are so soft that they no longer hold their shape.

Ingredients

At a glance

Miscellaneous

Vegetables & Vegetarian Dishes

Serves

4-6 as part of a mezze

1 large eggplant
2 tablespoons tomato paste
2 large tomatoes, chopped
2 teaspoons Herbie’s Spices Paprika Spanish Mild
1 teaspoon Herbie’s Spices Cumin Seed Ground
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon sugar
lemon juice to taste
salt and pepper to taste
Herbie’s Spices Harissa Mix Special Blend, for serving

Methods/steps

Peel and coarsely cube the eggplant.
Place eggplant in a non-stick saucepan with the tomato paste, tomatoes, paprika, cumin, olive oil and garlic.
Sprinkle with sugar and mix all the ingredients well.
Cover and cook over low heat until the eggplant is completely tender, 45-50 minutes, and most of the liquid has evaporated. Stir occasionally while cooking.
Serve warm with a squeeze of lemon juice, or allow the cooked mixture to cool, then place in a serving dish and season with salt and pepper. Stir in enough lemon juice to obtain a light, tangy taste.
To serve, garnish with black olives. Serve with harissa paste.

Additional Tips

Any leftover zahlouk can be used like a relish with cold or barbecued meats.

Reviews