Zaalouk Recipe:
1 eggplant (cut into ½ inch cubes)
2 tomatoes diced
¼ cup chopped cilantro
3 garlic cloves crushed
3 tablespoons olive oil
¼ cup vegetable oil
salt and pepper
1 tsp cumin
1tsp paprika
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Welcome back to my YouTube channel, you guys. Today we’re starting a series of Moroccan salads/ dips. And today I’m going to show you guys how to make the famous zaloo, which is an eggplant dip that is one of my favorite things to make. These salads/ dips can go with any Moroccan entree. And this one I’m going to show you first because it is most special to my heart. It’s super simple, minimal ingredients, and I’m going to show you guys how to make it. If you like these types of videos, make sure you like, subscribe, and tune in for more for the rest of the series. Yellow, let’s go ahead and start. We’re going to start off by cutting our eggplant. You want to peel this eggplant maybe halfway. We’re not going to peel the whole thing cuz it is nice to keep a little bit of texture in the zaduk. So, I’m doing two eggplants here and doubling the recipe. I start off by slicing the eggplants into these long slivers like this and then cutting them into 1/2 in cubes. Next, you want to get a pan nice and hot with a lot of vegetable oil because we are going to be frying our eggplant. And it’s important to coat the eggplant in that oil so that they cook thoroughly. We’re also going to add a sprinkle of salt on the eggplant. That way, they cook down a lot faster. Now, while the eggplant is cooking, we’re going to start on our tomato sauce. So, we’re going to be taking some tomatoes, garlic, chopped cilantro, and you’re going to smash up your garlic. And I’m doing about three to four cloves here. Next, you want to dice up your tomatoes nice and fine. They’re going to all get cooked down anyways. Make sure to continuously stir the eggplant in between because you do not want it to burn. You can get a nice little caramelized skin there. Um, and in a separate pan, and you can do this all in one, but I like to do it in two separate pans. We’re going to start with our diced tomatoes and our crushed garlic. I’m quickly chopping up some of my cilantro so I can toss that in there as well. Now I have my three components for the sauce and I am going to get that mixed in very well. And then once that’s done, I can add it to my eggplant. Again, you could do this all in one pan. This is just my preference. Next up is seasoning. We’re doing paprika, cumin, and some black pepper. And even though we already salted our eggplant earlier, that was mainly to make the eggplant sweat. So, we are going to add more salt. And of course, make sure you’re tasting this throughout so that it’s not too salty for your preference. Continue to mix everything up. You want to make sure that the spices are evenly distributed. And that is pretty much it, you guys. I’m serving the saluk as alongside with some ka. And we’re making some ka sandwiches. You would never guess that this saluk was that easy to make. And I hope you guys enjoy this recipe as always. And until next time.
1 Comment
Delicious 🎉