Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle

Name: Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 3 large eggplants; Olive oil; Smoked paprika; Ground cumin; Ripe tomatoes; Garlic cloves; Tomato paste; Ground coriander; Harissa paste; Lemon juice; Olive oil; Fresh parsley; Lemon wedges

A Flavor-Packed Moroccan Eggplant Appetizer

Savor the rich, smoky flavors of traditional Moroccan Zaalouk, accented with a spicy harissa drizzle for a delightful kick.

1 h 30 min
6
Intermediate

Ingredients

For the Eggplant Base

3 large eggplants

pierced with a fork

Olive oil

2 tablespoons

Smoked paprika

1 teaspoon

Ground cumin

1 teaspoon

For the Tomato Mixture

Ripe tomatoes

4 — peeled and diced

Garlic cloves

2 — minced

Tomato paste

1 tablespoon

Ground coriander

1 teaspoon

For the Harissa Drizzle

Harissa paste

2 tablespoons

Lemon juice

1 tablespoon

Olive oil

1 tablespoon

For Garnishing

Fresh parsley

chopped

Lemon wedges

Preparation

Prepping the Eggplants

Preheat the oven

Preheat the oven to 400°F (200°C).

Grill eggplants

Grill eggplants directly over gas flame until charred.

Roast eggplants

Place on baking sheet and roast for 30 minutes until tender.

Cooking the Tomato Mixture

Heat oil

Heat olive oil in a saucepan over medium heat.

Sauté garlic

Add minced garlic and sauté until fragrant, about 1 minute.

Be careful not to burn the garlic, as it will turn bitter.

Simmer tomato mixture

Stir in tomatoes, tomato paste, and coriander; simmer until thickened.

Use ripe tomatoes for the sweetest, richest flavor.

Cooking Process

Roasting the Eggplants

Allow eggplants to cool slightly after roasting and remove the skins.

Mashing

In a large bowl, mash the roasted eggplant with the back of a fork, leaving it slightly chunky.

Combining

Mix in the cooked tomato mixture with the mashed eggplant in a skillet and cook on low heat for another 10 minutes.

Plating & Serving