The Zaalouk or the Moroccan Berenja salad is a traditional recipe that has its origin, as its name indicates, in Morocco. This elaboration is preparing to accompany meat or fish dishes, it is an excellent accompaniment of numerous dishes. You should also know that Zaalouk is very similar to the Spanish ratatus, but with the difference that the traditional of Spain contains different vegetables. And the Zaalouk is made with eggplants and aromatized tomatoes, such as cumin, turmeric, pepper, among others. In recipes we show you how to do Zaalouk or easy eggplant salad. Lets cook!
| 🚻 4 Diners | 🕘 45m | 🍵 Distribution Very Low | 🤯 |
| Ingredients to make Zaalouk or Moroccan eggplant salad: |
| 2 eggplants 2 tomatoes 3 tablespoons of fried or crushed tomato slope 1 tablespoon of cumin 1 tablespoon of sweet or spicy paprika from salt 1 handful of parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Zaalouk or Moroccan eggplant salad:
1. To start with Zaalouks recipe or Arab eggplant salad, you must first prepare eggplants. To do this, cut them in half and make cuts in the meat of the eggplants. Then, enter them into the oven to roast, you can also cook them in the microwave, the step will be faster. In our case we have prepared them in the microwave in a glass tray suitable for this appliance. To do this, we have cut them in half, we have salted them and added olive oil. The microwave must be at maximum power 7-8 minutes or until they are tender.
2. When the eggplants are tender, let them cool a little to be able to manipulate them. Then, remove the skin if you don like it. Remove the meat from the eggplants and cut them into pieces. Booking.
3. Remove the skin from tomatoes and cut into small pieces.
Trick: If you have trouble removing the skin from the tomatoes, you can do it with a peeler or boil them for a couple of minutes to take off your skin easily.
4. Place a pan on fire with a stream of olive oil and add the tomato, let it cook until the water evaporates. Then you must crush with a spoon or a spatula so that the tomato is softened. When you observe that it has run out of water, add the fried or crushed tomato, remove and leave it 5 minutes that everything is cooked. When the tomato is, add all spices and a little salt and pepper. Mix the entire roasted eggplant salad.
5. incorporates the Moroccan style eggplant, that is, chopped, and lets cook over medium heat about 15 minutes. Crush everything together to mix.
6. When you observe that everything is well cooked, salt test and rectifies if it is necessary. Then, itch a little parsley or coriander if you like it, add it, mix and turn off the fire.
7. Berenjena Zaalouk is ready! You can keep it several days in the fridge or freeze if you prefer. Tell us in the comments what you think of this recipe and share with us the result.
