Zaalouk (eggplant tomato spread)

 

Zaalouk (eggplant tomato spread)

Part of Ep. 2003 The Artful Gardener: The Legacy of Jan Wos

Credit: Jan Wos

Ingredients

large eggplant peeled and chopped
4 large tomatoes peeled, seeded and chopped
garlic ( to your liking)
1/3 cup fresh cilantro & parsley mixed and chopped
1Tbs paprika
1Tbs cumin
salt ( to your liking )
1/8 tsp cayenne ( optional)
1/4 cup oil
1/3 cup water
fresh lemon wedges (optional)

Preparation

Mix all ingredients in a medium sauce pan, cover and simmer on medium heat ( 30 min ) stir frequently so to prevent the bottom from burning.  Use a potato masher or fork to blend everything into a thick paste. Continue simmering uncovered for about 10 minutes or until the Zaalouk can be stirred into a heap in the center of the pan.

The juice from 1 or 2 wedges of lemon adds a nice tangy nuance.  Serve warm or cold with crusty or toasted bread as an appetizer or accompaniment to soup.

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