I'm making this week's lunches a breeze. I'm using eggplant from my sister and beautiful tomatoes from Cole's Farm Stand to create a simple Moroccan Salad, inspired by a recipe from the New York Times. It's a quick and easy dish, similar to baba ghanouj, that will have lunch ready for the whole week.
Lunch is ready for this week.
Zaalouk - Eggplant and Tomato Salad
Ingredients-
3 tbsp olive oil
2 large eggplants (about 1 ¼ pounds), chopped into 1½-inch chunks
4 medium tomatoes (about 1 pound), grated chopped
3 garlic cloves, grated
2 tsp sweet paprika
1 tsp ground cumin
1 tsp fine sea salt
2 tbsp finely chopped fresh cilantro parsley
1/2 tsp honey (optional)
1/2 tsp lemon, juiced (optional)
Method-
Heat the olive oil in a large pan over medium and add the eggplant, tomatoes, garlic, paprika, cumin, salt and fresh cilantro.
Mix the ingredients together with a wooden spoon and cover the pan.
Cook over medium-low heat until the vegetables are soft, stirring occasionally to make sure that they don’t stick to the bottom of the pan, about 25 minutes
Remove the lid and crush the vegetables with the back of the spoon.
Cook over medium heat, stirring occasionally, until all the liquid has evaporated, 7 to 10 minutes.
Taste and adjust the seasoning, adding salt, honey and lemon juice, if desired.
Serve warm or cold, garnished with chopped cilantro parsley and a drizzle of olive oil.
Keep in the fridge in a sealed container for up to 2 days.
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