Zaalouk

1. 1

   Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.

2. 2

   Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.

3. 3

   Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally.

4. 4

   Mix with the mashed eggplants and the rest of the ingredients and add salt.

5. 5

   Add the juice of 1 lemon (instead of the vinegar) and 1 teaspoon ground caraway or coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.