Aziza's Zahlouk (Morocco)

[Guest guest]

AZIZA’S ZAHLOUK (EGGPLANT SALAD)

 

Aziza Rharrit, a friend from Casablanca, is standing at her kitchen stove

wrapped in a fragrant cloud of cumin-scented steam. She is preparing

zahlouk, one of Morocco’s most popular salads. She likes to serve it on a

bed of lettuce, as part of a trio of salads that might include

garlic-flavored cooked carrots and a colorful blend of diced tomatoes and

cucumbers. The flavor of zahlouk is greatly enhanced by using vine-ripened

tomatoes.

 

1 small globe eggplant

salt for sprinkling

one 6-ounce can tomato paste

2 large tomatoes, cubed

2 teaspoons sweet paprika

1 teaspoon ground cumin

2 tablespoons olive oil

2 garlic cloves, minced

½ teaspoon sugar

freshly ground black pepper to taste

fresh lemon juice to taste

lettuce leaves for serving

10 black olives for garnish

 

Preheat the oven to 375 ºF. Peel and coarsely cube the eggplant. Place the

cubes on a kitchen towel and sprinkle them with salt. Let them stand for 15

minutes, then gently pat them dry. In a 2-quart ovenproof baking dish, place

the eggplant, tomato paste, tomatoes, paprika, cumin, olive oil, and garlic.

Sprinkle with sugar. Mix all the ingredients well. Cover with aluminium

foil, and cook until the eggplant is completely tender, 45 to 50 minutes.

Stir once or twice while baking. If the mixture becomes too dry, add a

little water.

Place the mixture in a serving dish and season with salt and pepper. Stir in

enough lemon juice to obtain a light, tangy taste. To serve, spoon the

zahlouk onto a bed of lettuce and garnish with black olives.

 

Serves 4

 

country : Morocco

course : salad

 

source : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

View my homepage at http://www.xs4all.nl/~westher

Join my egroup at AFRIKAANSErecepten