Gluten Free A-Z : Zaalouk- Moroccan Eggplant Appetizer

Searching for an attention-grabbing dip? Maybe one thing completely different? It is enjoyable to attempt recipes from a wide range of cultures resembling this scrumptious Moroccan Zaalouk (pronounced Za’alouk)

With the vacations coming, I am at all times on the look out for wholesome low calorie methods to entertain.  I used to be initially launched to this tasty moroccan recipe at a Moroccan buddy’s appetizer celebration just a few years in the past, and had completely forgotten about it!

It is made with eggplant and tomatoes, lemon juice, garlic and spices; cilantro and jalapeño are non-obligatory. After looking the Web for Moroccan bloggers, I discovered that each Moroccan prepare dinner has his/her approach of creating this in style Moroccan appetizer.

Historically, zaalook, is clean and creamy. But, there are those that favor it somewhat chunky. I’m considered one of “these”.  

Roast or Cook dinner the Eggplant? 

I’ve experimented with a wide range of recipes that I discovered on some genuine Moroccan blogs. A few of which name for broiling or roasting the eggplant; others that decision for cooking the eggplant in a saucepan. Personally, I like the way in which it tasted each methods.

Nonetheless, I discovered the broiling (even in my air-fryer) messier, extra time consuming, and it heated up my kitchen. Then I wanted to take away pores and skin from the eggplant, scoop it out, and chop it for the saucepan to complete cooking with the tomatoes. 

Subsequently, I favor cooking it on the range high. 

The range high technique took about 20 minutes of prep together with peeling and deseeding the tomatoes. 

Roasted eggplant should be scooped out, chopped, and added to the saucepan

Peeling and de-seeding the tomatoes

Ethnic cooking is scrumptious however can take somewhat effort. On this case, it’s prompt that you simply peel off the pores and skin and take away the seeds of the tomatoes earlier than including them to the saucepan to prepare dinner with the eggplant cubes, which is an additional step within the course of.

Eggplant may be very in style in Moroccan cooking and makes a tasty low calorie base for a dip. Eggplant is cholesterol-free, naturally low in fats, but gives a pleasant quantity of fiber. 

Lastly, I made a decision so as to add some Kalamata olives to my za’alouk. I believe it gave it somewhat added texture and taste. Serve with 

(GF ) crackers or crudités. 

Recipe for Zaalouk 

Components: 

4 cloves garlic, pressed 

2 tablespoons of water for sautéing garlic (see notes)

1 med/massive eggplant, washed, peeled, and cubed

3 tomatoes, peeled and seeded and chopped

1/4 cup freshly squeezed lemon juice

1/4 cup of freshly chopped cilantro (or parsley should you dislike cilantro)

1/2 teaspoon of floor cumin 

Himalayan salt

Cracked pepper

1/4 cup of sliced Kalamata olives

*further seasoning if wanted (style and decide-cumin, salt, garlic powder, pepper, lemon)

Instructions: 

Add pressed garlic to a 3 qt. saucepan with 2 tablespoons of water. Cook dinner slowly over a low warmth for about 2 minutes, stirring. Add eggplant, tomato, lemon juice, cilantro, cumin, salt and pepper. Cook dinner on a low warmth till the eggplant and tomatoes prepare dinner down and are very delicate. Utilizing a spoon, stir and make right into a chunky paste. Add the olives and further seasoning if wanted.

My Notes: 

1. I wish to preserve my recipes oil-free. If you happen to favor, sauté in olive oil as a substitute of water.

2. The addition of olives is my concept and never conventional to this recipe. 

4. Maintain this excellent dip in thoughts for vacation entertaining. 

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