A hearty vegetarian vegetable dip with some spice! It's so simple and easy to make. It's great with some toasted bread or couscous.
Peeled tomatoes
Slit a small 'x' in the centre of the top and bottom of each tomato. You can leave your tomatoes in hot water for 10 minutes then use the 'x' slits to help peel the skin. After peeled, cube them.
I still included the skin of the tomatoes and I didn't want to waste them!
Peeled aubergine
Peel the skin using a peeler then cube.
Halloumi
Additional topping, this is not compulsory if you’re not feeling halloumi! It gives an extra saltiness and crunch to the dip.
Spice
If you want it to be even spicier, double the amount of cayenne pepper.
Sides
Have it with bread, it’s a great eggplant dip. I could also suggest couscous.
Video version of Zaalouk:
This makes 4-5 servings
Total time: 40 minutes
Ingredients:
1 tsp cumin
1 tsp coriander seeds
Pinch of cayenne pepper
1 tsp paprika
1 cup fresh parsley (roughly chopped)
4 cloves garlic (minced)
4 tomatoes (peeled and cubed)
1 large eggplant (peeled and cubed)
1 cup water
150g halloumi slices
3 lemon slices
Method:
In a pan under medium heat, heat 2 tablespoons of olive oil. Fry cumin, cayenne pepper, coriander seeds and paprika spices until the fragrant smells RELEASE! Add in minced garlic and continue to fry for a few seconds.
Add in chopped tomatoes, eggplant and parsley. Mix in a cup of water and leave the Zaalouk to simmer for 25 minutes.
In a pan, fry halloumi slices until golden brown on both sides. Be sure to constantly flip them to avoid them from getting burnt.
Top the Zaalouk with the cooked halloumi slices. Garnish with more fresh parsley and lemon slices.
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