Eggplant has got to me one of my favorite vegetables and I especially love this Moroccan version of it. Moroccan food has such a depth of flavor to it. I love all the warm spices and the balance of spice and sweet. I served the Zaalouk with a sweet pepper infused coucous and let me tell you guys, I did not miss my meat! Zaalouk tastws incredible with a nice Moroccan bread.
1 eggplant cut in pieces
3-4 chopped tomatoes
1 onion chopped
4 cloves of garlic crushed
2 teaspoons smoked paprika
2 teaspoons roasted cumin powder
Salt to taste
2 tablespoons harissa (you can adjust this to the amount of heat you’d like)
1 tablespoon honey
Take your chopped eggplant and drizzle some olive oil on it and sprinkle with salt. Bake at 375 till tender.
In a pan heat 1 tablespoon of coconut oil. Toss in your onions, garlic and cook till fragrant. Now add your tomatoes and spices and cook till tender and well incorporated.
Add the harissa and honey and stir
By now your eggplant should be ready add that to the sauce you made and simmer for 10-15 minutes.
Plate and enjoy . Do take a moment and rate this recipe and share your pictures with me @sliceofgourmet