• Words Anissa Helou
  • Photography Lauren Bamford
  • Food Styling Stephanie Stamatis

A Mediterranean
Supper.

Issue 41

,

Food

  • Words Anissa Helou
  • Photography Lauren Bamford
  • Food Styling 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

Peel the eggplants lengthways, leaving thin strips of skin. Quarter them lengthways and slice across into pieces about ½ inch thick. 

Steam the eggplant pieces and peeled garlic cloves for 30 minutes, or until very soft. While the vegeta...

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