Entrees
·
Appetizers

Zaalouk (Moroccan Eggplant Tomato Salad)

StrongerTogether.coop

This is a hearty main dish that can be served over brown rice, or served as a dip with veggies and pitas (it's equally as good hot or cold).  Grilling or roasting the eggplant first will give it a more complex flavor.

Prep Time

0 minutes

Cook Time

45 minutes

Yield

6 Servings

Ingredients

3 tablespoons olive oil
2 eggplant (peeled and diced into 1 inch cubes)
1⁄2 cup onion, yellow (diced)
4 tomato (medium, peeled and diced)
4 cloves garlic (minced)
1⁄4 cup parsley, fresh (minced)
2 teaspoons paprika
2 teaspoons cumin seeds (toasted)
2 teaspoons harissa sauce (optional, 1/2 tsp cayenne can be used instead )
1 lemon (juiced)
  salt (to taste)
  black pepper, ground (to taste)

Instructions

In a large skillet or pot, heat olive oil over medium-high heat. Add eggplant, onion, tomatoes, garlic, parsley, spices and harissa (if using). Cook uncovered for 5 minutes, stir well, then cover and cook over medium heat for 30-45 minutes. Stir occasionally, gently mashing the mixture as it simmers. The dish is done when everything is well blended and resembles a chunky paste. Stir in lemon juice and season with salt and black pepper before serving

Tip: Want to learn how to peel tomatoes the easy way? Watch the Co+op Kitchen video “Pasta Primavera” at www.strongertogether.coop/recipes/pasta-primavera.
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Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.