Moroccan Grilled Eggplant With Tomato Sauce Recipes

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Steps:

• Gather the ingredients.
• Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
• With a spoon or potato masher, crush and blend tomatoes and eggplant.
• Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
• The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
• Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

MOROCCAN LAMB AND EGGPLANT MATZO PIE WITH SPICY TOMATO SAUCE

Steps:

• Make lamb filling:
• Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.
• Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes.
• Roast eggplant and assemble pie:
• Preheat broiler.
• Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total.
• Put oven rack in middle position and preheat oven to 350°F.
• Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain.
• Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
• Make tomato sauce while pie bakes:
• Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
• *Available at specialty foods shops and Kalustyan's (800-352-3451).

GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA

Steps:

• Prepare a hot grill. Cut the eggplants in half lengthwise, sprinkle with salt and brush on both sides with olive oil. Cut the tomatoes in half, sprinkle with salt and toss with 1 tablespoon olive oil. Grill the eggplant on both sides until soft and charred. Grill the tomatoes on the cut side until grill marks appear, turn and grill briefly on the other side.
• Transfer the grilled vegetables to a platter. Spoon chermoula over the top. Serve hot or at room temperature.

MOROCCAN GRILLED EGGPLANT WITH TOMATO SAUCE

Steps:

• TO MAKE SAUCE.
• Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
• Add tomatoes, wine or stock, and tomato paste and bring to a boil.
• Cover, reduce heat to a simmer and cook for 20 minutes.
• Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
• Simmer uncovered for 15 minutes, stirring occasionally until thick.
• Remove form heat and add 1/4 c cilantro.
• TO MAKE DISH.
• Preheat oven to 350 degrees.
• Grease bar-be-que and preheat.
• Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
• Grill eggplant on both sides until golden brown and soft or fry in frying pan.
• Oil a 12 cup baking dish.
• Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
• Overlap tomato slices on top and sprinkle with pine nuts.
• Bake for 30 minutes until nuts are golden.
• Let rest for a few minutes, sprinkle with cilantro, and serve.