Sort ingredients
bgschiller
QR Code
Listen
Pdf
Gather the ingredients.
Combine 1 large eggplant (peeled and coarsely chopped) , 4 large tomatoes (peeled, seeded, and chopped) , 3 cloves garlic (finely chopped) , ¼ cup coarsely chopped fresh cilantro , ¼ cup coarsely chopped fresh parsley , 1 tablespoon paprika , 1 tablespoon cumin , 1 ½ teaspoons salt , ¼ cup extra-virgin olive oil , ⅓ cup water , and ⅛ teaspoon cayenne pepper 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 1 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 extra-virgin olive oil —or chile oil if you like spicy food. Serve with sliced crusty bread.