Eggplants are used to make this delicious dish. This is great to serve as an appetizer or as a side dish with dinner. There are many versions of zaalook. Experiment with variations on the vegetables and seasonings used here.

2 eggplants (aprox. 1 lb each)
Olive oil
3 red tomatoes (peeled, seeded and chopped)
4 cloves of garlic (peeled and chopped)
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon freshly chopped coriander
Lemon juice (to taste)

Remove the skin from eggplants and tomatoes. Then cut the eggplant into 1/2 inch thick slices. Salt the slices and leave them to drain in a colander for about 30 minutes. Rinse them well, squeeze gently and pat dry with paper towels.

Heat olive oil in a frying pan and add the eggplant. Brown on both sides and remove them when done. Save the oil in the pan. Mash the eggplant with the tomatoes, garlic and spices.

Fry the puree in the oil in the pan until all the liquid evaporates and there is only oil and puree left. Stir often for another 15 minutes. Pour off the oil and season with lemon juice and salt to taste.

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