Main Course

Zaalouk

Name: Zaalouk
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 portions
Cuisine: Française
Ingredients: 1 kg of eggplants; 500 g of tomatoes; 2 cloves of garlic; 5 tablespoons of olive oil; 1 tablespoon of lemon juice; 1 tablespoon of sweet pepper; 1 tablespoon of cumin; 1/2 tablespoon of salt; 1/2 teaspoon of black pepper

Our recipe for zaalouk (equivalent of eggplant caviar), a traditional Algerian and Moroccan dish.

Guillaume | 31/05/2017 89 vues

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40 min

Prep time

20 min

Cook time

Servings

Medium

Difficulty

Total time

Poele

Cooking method

Ingredients

1 kg of eggplants
500 g of tomatoes
2 cloves of garlic
5 tablespoons of olive oil
1 tablespoon of lemon juice
1 tablespoon of sweet pepper
1 tablespoon of cumin
1/2 tablespoon of salt
1/2 teaspoon of black pepper

Instructions

1

Steam the eggplants cut into large cubes but not peeled for 30 minutes in a pressure cooker.
2

Peel the tomatoes and dice them.
3

Cook them for 5 minutes in a skillet with oil, mild chili, cumin, chopped garlic, and salt.
4

When the eggplants are almost cooked, drain and squeeze them to remove excess water: add them to the tomatoes.
5

Mash everything together while cooking on low heat until all the water has evaporated during 15 to 20 minutes.
6

Adjust seasoning if necessary with lemon juice.
7

Serve immediately with vegetables, meat, or cold.