Moroccan Eggplant Aubergine Salad I Recipes

MOROCCAN ZAALOUK RECIPE

Steps:

• Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
• Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
• Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
• Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
• Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
• Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

MOROCCAN EGGPLANT SALAD

Steps:

• Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
• Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
• Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
• Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

MOROCCAN EGGPLANT (AUBERGINE) SALAD II

Steps:

• Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
• Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
• Rinse well and pat dry with paper towels.
• Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
• Set cooked slices on paper towels to drain of excess oil.
• Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
• Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
• Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
• When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
• Makes 6-8 servings.
• Adapted from a Gail's Recipe Swap post by Dawn/NYS.