Moroccan Imperial & Coastal
Zahlouk (Eggplant and Tomato Salad)
Steamed aubergine, tomatoes and lemon, warmed with cumin and harissa, a Moroccan salad. It's finished with chopped parsley.
45 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- easy
- 1
Steam eggplant cubes for 8-10 minutes or until soft. Tip onto a cutting board and mash with a fork.
- 2
Heat the oil in a heavy-bottom pan and cook the cumin seeds and garlic 1-2 minutes until the seeds become fragrant. Add the tomatoes, sugar, Harissa, and half the parsley. Cook 15-20 minutes over a low heat stirring occasionally until the mixturere resembles a thick sauce. Stir in the lemon juice and mashed eggplant. Stir until combined and heated through. Season with salt & pepper to taste.
- 3
Let mixture come to room temperature. Garnish with the remaining chopped parsley.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
