Zaalouk

I went down another recipe rabbit hole after discovering a Moroccan brand of pouch meals.  Mina has a vegan harira that I might try, and a few other dishes I hadn't heard of and googled.  That led to Moroccan recipe blogs, and of course an entry will be linked to good things to serve it with.  This cooked salad from Salima's Kitchen sounded like something I've probably had at a Moroccan restaurant, so I decided to give it a try.

I find it interesting that Mediterranean cuisines often consider cooked vegetables to be salads.  American salads are almost always primarily raw foods.  Even when you think of something like tuna or egg salad, only the proteins have been cooked, and they're still served cold.  These salads can be served hot, what we would consider a vegetable side dish.

If you aren't an eggplant person, zucchini is a reasonable substitute, or a summer squash.  I really liked this and will probably make it for Passover if it goes with whatever menu I develop.

1 large eggplant, peeled and chopped into cubes
*1 15 oz can diced tomatoes (or 3 Roma tomatoes, peeled, seeded and chopped)
4 cloves garlic, minced
2 Tb fresh parsley, chopped
2 Tb fresh cilantro, chopped
1 tsp kosher salt (or to taste)
2 tsp paprika
1 tsp cumin
2 Tb olive oil
3/4 C water
1 tsp white wine vinegar

1.  I don't remember ever peeling an eggplant before, but it does work better for this recipe.  To reduce oxidation, I poured the water over the cubes as they went in the bowl.

2.  While you're busy peeling and dicing said eggplant, heat the oil in a large skillet or saucepan over medium heat.  Add the paprika, cumin, salt, and garlic and cook into a fragrant paste, about 3 minutes.

3.  Add eggplant cubes and the water to the pot and toss to coat with the spices.  If using fresh tomato, add that at the same time.  Cover and cook until eggplant is broken down, about 20 minutes.  Mash, either with a fork or a potato masher.

4.  If using canned tomatoes, add after the eggplant is cooked, including the sauce.  Also add in the parsley and cilantro at this point.  Stir in the vinegar and bring back up to a simmer.  If desired, mash again into a smoother dip.  You can also leave it somewhat chunky.  If too thin, remove lid and allow the liquids to reduce.  If too thick, add more water.  Taste and adjust seasonings.

5.  Serve either hot or cold, with crusty bread if desired.

Difficulty rating  :)