Eggplant Zaalouk
Roasted Eggplant, Tomatoes, Garlic, Cumin, Cilantro, Bread
Chef Soufiane Boutiliss of Sofi Corner Cafe | Philadelphia
Yield: 1 serving
Adapted by StarChefs | january 2024
INGREDIENTS
2 large eggplants, diced
¼ cup olive oil
3 cloves garlic, minced
4 tomatoes, diced
1 teaspoon ground cumin
1 teaspoon ground paprika
Kosher salt
Ground black pepper
Chopped cilantro leaves
Bread of your choice
METHOD
Heat oven to 350°F. Place eggplant on a sheet tray and roast until tender. Set aside. In a sauté pan over medium flame, heat oil. Add garlic and sauté until fragrant. Add tomatoes and cook until tomatoes have broken down. Using the back of a wooden spoon, mash roasted eggplant, then add to the pan. Add cumin, paprika, salt, and pepper. Cook until flavors have melded together. Transfer mixture to a serving plate. Garnish with cilantro and serve with bread.
