Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle
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
For the Tomato Mixture
For the Harissa Drizzle
For Garnishing
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
Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle
Smoky Moroccan Eggplant Zaalouk with Harissa Drizzle
Plating & Serving
Spoon the Zaalouk into a shallow serving dish and drizzle with harissa mixture, garnishing with fresh parsley for an authentic touch.