Zaalouk from Zara's Kitchen in Marrakech

From The Market to Zara's Kitchen

It’s amazing how food brings people together.  As I sat blogging away here in Hilton Head - long lost friends of mine were recipe searching in Morocco.  That’s right Marrakech.  Well…low and behold Pat and Frederic found It’s All Delicious and in turn me.  As Pat, sweetly, put it…we have dinner with you now once a week.

 After the OHMYGOD I can’t believe you found me emails flying back and forth through the WIFI waves, updating each other on the past 10 years,  I had a thought.  If I've found my way into their kitchen…hmmm… how about the flip side?  I love Moroccan food.  I have a few fabulous Moroccan cookbooks and a jar of preserved lemons in my fridge as I write. 

But what would be more mouthwatering then a super authentic recipe straight from Zara’s kitchen in Marrakech?  The answer was nothing that I can think of!  So here you have it…from Marrakech to Hilton Head with a few clicks of a button…It’s just so cool!  Thank you so much Zara can't wait for your next one!

Zaalouk from Zara’s Kitchen in Marrakech

Ingredients

4 medium aubergines (eggplant)

3 large tomatoes, chopped

2 garlic cloves, minced

Juice of one lemon

¼ cup parsley, chopped

1 ½ tablespoons olive oil

1-teaspoon cumin

Pinch of saffron

Salt and pepper

Preheat oven to 350°F.   Wrap aubergines (eggplant) individually in aluminum foil.  Bake in oven for 15-20 minutes. 

Remove from oven and unwrap.  Let rest for 10 minutes.  When cool enough to handle, peel off skins beginning from the top and working down the aubergine.  Use a knife to separate the skin from the flesh and then peel away using your hands. 

Chop flesh into small pieces, set aside.

Heat oil in a large skillet.  Cook tomatoes and garlic for a few minutes until tomatoes begin to soften.  Add cumin, saffron, lemon juice and salt and pepper to taste. 

Continue cooking over medium heat for 8-10 minutes. 

Add aubergine, mix to combine flavors and simmer on low heat until heated through. 

Serve with crusty bread as a type of spread.  You can also serve it mezze style as a small plate.  Also works with grilled meat or fish. Can be served hot or room temperature. 

It’s All Delicious Notes:  I made this and it was so tasty!  I didn’t cut the eggplants small enough and will know better next time.  It was delicious so easy to make and healthy!

My Zaalouk