Eggplant & Tomato Zaalouk
Eggplant, peeled and chopped (1 big) ‡
Tomatoes, chopped, (4 big) ‡
Garlic, finely chopped (3 cloves) ‡
Cilantro and Parsley, chopped, mixed (1/3 Cup) ‡
Paprika (1 tbsp)
Cumin (1 tbsp)
Salt (1.5 tsp)
Olive oil (1/4 Cup)
Water (1/3 Cup)
Lemon, Wedge (1 big) ‡
‡: available in Tall Tree Organic Subscription
Mix all ingredients in a large, deep skillet or pot.
Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
Use a spoon to blend and mash the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time.
Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.
Serve warm with toasted bread.
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