Monday, September 21, 2009
zaalouk (Eggplant dish from Morocco),salade d`aubergines grillees du Maroc
2or 3 cloves of gralic
1teaspoon of cumin
1teaspoon of caraway
Roast the eggplants in a pan( or under the grill) then remove the skin .Bring the tomatoes to aboil (in water) then remove the skin and cut the pulp into small pieces .
In a Pan put the olive oil then add your eggplants cut into smal pieces ,let the mixture cook a little then add your tomato pulp ,the spices and the garlic that has been minced .
Let it simmer for 20 minutes always crushing the eggplants and tomatoes with a fork until you obtain a sort of puree .
you can eat it warm or cold .