Moroccan Zaalouk: eggplant and tomato puree
Zaalouk is a puree typical of Moroccan and Arab cuisine, with an eggplant and tomato base and with an intense spicy aroma.
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
2
Medium-sized eggplants
-
400
g
Mutti Peeled Tomatoes
-
1
Sprig
Parsely
-
1
Sprig
Fresh coriander
-
3
Cloves
Garlic
-
30
g
Oil
-
1
Teaspoon
Paprika
-
1
Teaspoon
Cumin powder
-
1/2
Teaspoon
Salt
-
1/2
Cup
Water
-
1/4
Lemon
-
Parsely
-
Oil
-
Chilli
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Moroccan Zaalouk: eggplant and tomato puree: Method
- Peel the eggplants, cut them into chunks, put them in a bowl, sprinkle with salt and leave them covered for half an hour.
- Chop the parsley, coriander and three cloves of garlic and roughly chop the peeled tomatoes.
- Drain the liquid from the eggplants and dry them with a kitchen towel.
- Put all the ingredients in a deep pot with the oil and garlic and after a couple of minutes add the eggplants, peeled tomatoes, chopped parsley and coriander, cumin, paprika, and salt. Add half a glass of water and cook the vegetables with the lid on over medium-low heat for about 30 minutes, stirring occasionally. The eggplants should be soft and fall apart easily alongside the tomatoes.
- Add the lemon wedge and leave to flavor for 10 minutes, or until all the ingredients have reduced to a thick cream.
- Serve the puree in a bowl, garnishing with a drizzle of raw oil, a sprinkling of fresh parsley, and chilli pepper to add some heat.
- Sprinkle with crunchy croutons or pair it with meat or fish.
