Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
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Zaalouk is a Moroccan eggplant cooked salad that is cooked down with a bunch of spices and tomatoes. It makes the perfect side or base dish. There are some variations on how it can be made but this is how I love it.
- 3 large eggplants, slice lengthways and scored
- 4 large tomatoes, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup coarsely chopped fresh coriander
- 1/2 cup coarsely chopped fresh flat leaf parsley
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 2 teaspoons salt
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon cayenne pepper, more to taste, optional
- 2 lemon wedges, optional
- 3 tablespoons of feta of choice, crumbed
- Preheat oven to 200˚C. Score the eggplants with a knife diagonally, ensuring you do not pierce through the skin. Drizzle with olive oil and place them on a lined baking tray flesh side up. Bake for 35 to 45 minutes until the skin turns darker and the eggplants flesh is cooked through.
- The eggplants should be cooked through completely in the centre. To check, press the back of a fork on the eggplant. It should compress easily all the way into the centre without any resistance.
- Scoop out the soft cooked flesh and mash it with a fork and set aside. I like to add the flesh into a strainer to drain excess fluid.
- Place a large pan on medium heat with a tablespoon of olive oil. Sauté tomatoes, garlic, coriander, parsley, paprika’s, cumin, salt, oil, and optional cayenne. Simmer uncovered over medium 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 zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
- Serve on a platter warm or room temperature. I like to add crumbled feta on top but that is completely optional.
- Drizzle olive oil, serve with sliced crusty bread, focaccia or keep in the fridge for a later date to warm up and fry eggs in as a breakfast dish.
- Serve with rustic bread, focaccia or crackers as a dip, side dish or base of a breakfast pan dish.
- Keep in an airtight container in the fridge for up to a week.
- Can be served warm, room temperature or chilled.
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Ciao I’m Marylin:
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