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  • Food
  • Issue 41

A Mediterranean
Supper.

Four citrusy recipes from the kitchen of Anissa Helou.
Words by Anissa Helou. Photography by Lauren Bamford. Food Styling by Stephanie Stamatis.

Four citrusy recipes from the kitchen of Anissa Helou.
Words by Anissa Helou. Photography by Lauren Bamford. Food Styling by Stephanie Stamatis.

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

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This story is from Kinfolk Issue Forty-One

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