Moroccan Eggplant Recipes
Fried Eggplant and Cooked Eggplant Salad
Here are two Moroccan recipes which use eggplant - one a fried finger food; the other a spicy cooked salad with tomato, eggplant and garlic.
Moroccan fried eggplant is a quick, easy side dish that is often served with a Moroccan meal of fried fish. The eggplant is partially pared and sliced before being dipped in a thin batter and fried.
Zaalouk, a spicy cooked Moroccan salad made with eggplant and tomato, is eaten like a dip with crusty bread. It is a popular side dish for many dinners in Moroccan cuisine, including tagine, chicken, beans, lentils, and fish.
Moroccan Fried Eggplant
Serves four to six as a side dish.
- 2 medium eggplants
- 2 eggs, lightly beaten
- ¼ cup flour
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- vegetable oil, for frying
Directions:
- Remove the ends of the eggplant. Partially pare the eggplants by peeling several narrow strips of skin lengthwise, creating a striped effect. (See photo below.)
- Cut the eggplant into 1/4 inch slices.
- Mix the remaining ingredients -- except the oil -- in a bowl to make a batter, and add the eggplant. Stir to coat thoroughly. Set aside.
- Add enough vegetable oil to a skillet to fully cover the bottom, and heat the oil over medium heat. Fry the eggplant in batches, turning several times, until deep golden brown. Remove the eggplant to paper towels or a rack to drain.
Tips
Elongated, narrow eggplants work best since they yield small-diameter slices.
Serve warm or at room-temperature. To reheat, place on a baking sheet in a preheated 350F oven for five to seven minutes.
Moroccan Zaalouk Recipe - Cooked Eggplant and Tomato Salad
Serves four to six. Serve with crusty bread to scoop up the salad.
- 1 large eggplant - peeled and chopped
- 4 large tomatoes - peeled and chopped
- 3 cloves garlic, minced or pressed
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1½ tsp salt
- hot paprika or ground red pepper, to taste (optional)
- ¼ cup olive oil
- ¼ cup water
- small 1" wedge of lemon (optional)
Directions:
- Place all ingredients -- except the lemon wedge -- in a 10” or 12” skillet or pot and mix.Don’t be alarmed by the quantity; the vegetables will reduce as they cook.
- Cover the pot and bring to a fast simmer over medium-high heat. Cook, covered, for about 30 minutes, stirring occasionally, until the eggplant and tomatoes are very tender.
- Mash the cooked eggplant and tomatoes with a potato masher or large spoon. If desired, add the wedge of lemon.
- Continue cooking -- now uncovered -- to reduce the liquids; this could take another half hour or more. Stir frequently, and adjust the heat as necessary to avoid burning.
- Remove the pan from the heat when the liquids are reduced to oils and the zaalouk forms a mass that can be stirred away from the sides of the pan. Adjust the seasoning as desired.
- Serve either warm or cold. If desired, drizzle additional olive oil on the salad as a garnish.
Text Copyright © 2007 by Christine Benlafquih. Reproduction without permission prohibited.
