ZA’LOUQ Steamed Eggplant in a Tomato and Cilantro Sauce You can also serve this delectable Moroccan salad as a vegetarian main course; simply double the quantities. I often vary the flavor by using parsley instead of cilantro. 1 pound eggplants (2 medium) 3 garlic cloves 1 (28-ounce) can Italian peeled plum tomatoes 1/3 cup extra-virgin olive oil 1 bunch fresh cilantro, most of the bottom stalks discarded, finely chopped 1/2 teaspoon ground cumin Juice of 1/2 lemon, or to taste 1/4 teaspoon paprika 1/4 teaspoon dried chile flakes Sea salt, to taste This story is from Kinfolk Issue Forty-One Buy Now Related Stories Food Issue 41 An Herb Shop in Athens Herb specialist Evangelia Koutsovoulou treats Greek greens with the same reverence as wine and cheese. Food Issue 41 Correction The messy reality behind a simple prescription. Arts & Culture Food Issue 47 Object Matters An itemized history of the menu. Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Arts & Culture Food Issue 46 Consider the Mango An ode to the world’s sweetest fruit. Food Issue 44 Pierre Thiam From West Africa to the world.
Food Issue 41 An Herb Shop in Athens Herb specialist Evangelia Koutsovoulou treats Greek greens with the same reverence as wine and cheese.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
