Simple Moroccan eggplant and tomato or tomato paste salad known as zealous may also be served as a dip or side dish. With crunchy bread, it tastes great! One of the most versatile "dip" and "salad" components ever is eggplant (aubergine). Despite its reputation for being difficult to make, it provides a deliciously creamy texture and delicate taste when mashed into dips and meals like zaalouk, which enhances the spices and seasonings used (like with moutabal, ajvar, and kashke bademjan). Here, I've mixed eggplant with tomato, garlic, and a few Moroccan seasonings to make a simple yet wonderful meal that can be enjoyed as an appetizer, side dish, or snack (particularly when paired with crusty bread/khobz!). Who or what is zaalouk? In Arabic word for "purée" or "something soft," zaalouk (also written zalouk), may be used to describe a variety of foods, including ones prepared with peppers, zucchini, and pumpkin. In this case, it refers to a low-carb, vegan, gluten-free, dairy-free, and Moroccan eggplant and tomato salad (cooked). It is similar to baba ganoush (but less spicy) and may be prepared using cooked eggplant, tomatoes, garlic, and a variety of spices that are particularly common in North Africa and Morocco. There are several regional and family variations of this dish. The majority of the ingredients stay the same, but the cooking process and final zaalouk consistency (chunky vs. 
puree-smooth or anything in between) may change. Some chefs decide to grill or bake the eggplant separately before combining it with the other ingredients for a smokeier taste. The eggplant must be boiled for other recipes. For a hassle-free one-pot supper, I keep things simple (and fast) by stewing eggplant with tomatoes. However, I have supplied notes if you'd want to experiment in other methods. If you're looking for more straightforward, delectable dips, try this muhammara, roasted carrot dip, garlic white bean dip, and creamy hummus! THE ELEMENTS Only a few basic ingredients are needed for this Moroccan eggplant dish. Use whatever is available, although smaller eggplants (aubergines) contain less seeds and are less harsh. Use eggplants that are large for their size and have smooth, glossy skin. Tomatoes: Ripe, in-season tomatoes work best for this recipe; tomatoes that are too firm won't break down as readily. Adjust the number of garlic cloves according to taste. Lemon will add depth and brightness to the lovely Moroccan zaalouk. Salt, cumin, sweet paprika, chili powder, (or cayenne pepper, to taste), and sweet paprika are the spices. I prefer to add a good quantity of fresh parsley for the finest results. Dried parsley may be used in a pinch (use half the amount). Alternately, use a mixture of chopped parsley and cilantro, or omit the cilantro altogether. In order to improve taste, tomato paste may technically be optionally added to the Moroccan eggplant salad during the final reduction. 
Frequently, tomatoes taste best while they are still somewhat green. Use only quality extra-virgin olive oil for the best results (and extra healthfulness thanks to the combination of cooked tomatoes and olive oil). This will help the eggplant and tomato blend together and give the dish a velvety feel. CHANGES AND POSSIBLE ADD-INS Even though some of the components listed below aren't often used in zaalouk recipes, I strongly suggest trying them. The eggplant tomato dip may be made spicier by adding harissa or finely chopped fresh chili peppers. Moreover, you might sprinkle chili oil over the zaalouk. With its fragrant scent, a sprinkle of cinnamon improves the flavor of this Moroccan eggplant meal. To soften the other ingredients, add one minced red bell pepper. Unpeeled or peeled, a small zucchini may be added to the vegetables to soften, taste, and provide nutrients. In Moroccan cooking, ginger is a common component. If you want to experiment, start with a 12-inch slice of the root and gradually increase the quantity until you reach your preferred level. It shouldn't overpower the other tastes, however. Add a finely chopped onion to the tomatoes in the pan for a more aromatic taste. Even though it shouldn't be necessary, I often add a sweetener as an optional component to cooked tomato-based meals like this zaalouk recipe. Add some sugar or honey to the taste to balance it if you think it's too acidic. Make the recipe into an eggplant and tomato stew by adding a protein of your choosing and keeping the vegetables chunky (tofu, tempeh, chicken, shrimp, lamb, beef, etc.) 
In keeping with the preceding idea, if a stew-like consistency is desired, you may also add more "hard" vegetables (including leafy greens). Broccoli, cauliflower, chickpeas, and spinach/kale are a few of my favorites. To taste, black pepper should be added. *To accord with the eggs and tomato dip *chopped pistachios without salt Black olives that have been finely sliced provide pockets of salty acidity to the eggplant tomato dip. They could, however, be added as a garnish. A typical Moroccan seasoning is chermoula. Extra virgin olive oil is optional. PRECIPITATION OF ZAALOUK (MOROCCAN EGGPLANT TOMATO SALAD) STEP 1 INGREDIENTS SHOULD BE COOKED Washing and chopping (or shredding) the tomatoes roughly and cubing the eggplant into 1-inch pieces are the steps in preparing the veggies. Meanwhile, mince the garlic. IN STEP 2, MAKE THE EGGPLANT-TOMATO MIXTURE. Oil should be heated in a big skillet. Add the garlic to the heated oil and stir it around often for one minute. then combine the remaining components (except the lemon juice, 12 cumin, and tomato paste). Add enough water to the pan to cover the bottom (about 14 cup). After that, simmer for about 30 minutes with the lid on over medium-low heat. MASH THE EGGPLANT AND TOMATOES IN STEP 3 Before using a potato masher to delicately mash the chopped tomatoes and eggplant, make sure that they are both soft. 
Add the remaining cumin and lemon juice at this stage. Tomato paste may be used if desired (for extra depth). If the mixture is too liquid, simmer it over medium-high heat while frequently stirring until it becomes thick enough to resemble a "dip." The Moroccan eggplant salad may then be garnished, if desired, with more parsley and a drop of olive oil.
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