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. Food Issue 49 Andy Baraghani Out of the kitchen, and onto your plates, shelves and screens. Food Issue 49 The Pizza Effect What happens when a trend is taken out of its country of origin, Americanized, and then re-injected into the zeitgeist at home? Food Issue 48 Rose Chalalai Singh On cooking for the art world elite. Food Issue 48 Thirst Aid Five alcohol-free cocktails for the summer.
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 49 The Pizza Effect What happens when a trend is taken out of its country of origin, Americanized, and then re-injected into the zeitgeist at home?
