Photo credit: © Eatwell101.comI have a big fan of eggplant at home: he can eat all kinds of eggplant sauces… at any hour! This recipe is called Zaalouk: a kind of eggplant caviar in Morocco, which is associated with tomatoes, cumin, and fragrant fresh herbs like parsley and cilantro. It is eaten cold with small pieces of Moroccan bread or on toast as an appetizer! That’s very good!
And it’s very easy to do…
Photo credit: © Eatwell101.com
Ingredients list for Eggplant Tomato Salsa Recipe
For 4 people:
- 2 lbs (1 kg) eggplants (not too large)
- 2 lbs (1 kg) of tomatoes
- 1/2 cup (15 cl) of olive oil
- 3 cloves of garlic
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 4 tablespoons chopped parsley
- 4 tablespoons chopped cilantro
- Salt and pepper
Photo credit: © Eatwell101.com
Cooking instructions
Preheat oven to 360°F (180 ° C). Wrap each eggplant in an individual piece of aluminum or parchment paper foil. Bake them for 45 minutes. They should be tender. Remove from the oven and let cool. Cut the eggplants in half and core them with a teaspoon. Roughly chop the flesh into pieces. Book.
Peel the tomatoes, remove seeds, and cut the flesh into small cubes.
In a skillet, heat the oil. Add the diced tomatoes and chopped garlic. Cook over low heat for about ten minutes. Then add the pieces of eggplant, tomato paste, cumin, salt, and pepper. Let stew uncovered for 20 minutes. Stir from time to time. When cooked, add the chopped fresh herbs. Adjust seasoning if necessary.
Let cool, then refrigerate until ready to serve.
Serve the Eggplant Tomato Salsa with flat bread or on toasts.
Bon appetite!
Photo credit: © Eatwell101.com
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Eggplant Tomato Salsa Recipe
Easy eggplant tomato salsa for appetizer!
Ingredients
- 2 lbs (1 kg) eggplants (not too large)
- 2 lbs (1 kg) of tomatoes
- 1/2 cup (15 cl) of olive oil
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 4 tablespoons chopped parsley
- 4 tablespoons chopped cilantro
- Salt and pepper
Instructions
- Preheat oven to 360°F (180 ° C). Wrap each eggplant in an individual piece of aluminum or parchment paper foil. Bake them for 45 minutes. They should be tender. Remove from the oven and let cool. Cut the eggplants in half and core them with a teaspoon. Roughly chop the flesh into pieces. Book.
- Peel the tomatoes, remove seeds, cut the flesh into small cubes.
- In a skillet, heat the oil. Add the diced tomatoes and chopped garlic. Cook over low heat for about ten minutes. Then add the pieces of eggplant, tomato paste, cumin, salt, and pepper. Let stew uncovered for 20 minutes. Stir from time to time. When cooked, add the chopped fresh herbs. Adjust seasoning if necessary.
- Let cool, then refrigerate until ready to serve.
- Serve the Eggplant Tomato Salsa with flat bread or on toasts.
- Bon appetite!
Nutrition
Nutrition information for this recipe.
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