Eggplant Salad Recipe

I have been known to be really generous in my life at times. I guess if I have a chance to receive or experience something special, then I really want those in my life to have a chance to partake. No one should go without. I guess my momma raised me well. Plus living in this culture helps to draw that out in people.

All that to say, I am passing along the recipe to one of our cooking school's most popular dishes, Zaalouk. It seems as if every other class, we have customers itching to make this. It consists of eggplant, tomatoes, garlic and lots of spices. My wife and I love to eat it since it is so healthy, depending on how much Olive oil you want to put it.

Hope you enjoy making it yourself. If you have any questions or comments, don't hesitate to contact us.


ZAALOUK
yields: 4 servings

2 Med. Eggplants
2 Med. Tomatoes, diced
2 Tbs. Olive Oil
4 Cloves Garlic, minced
1 tsp. Paprika
1/2 tsp. Ground Ginger
1/2 tsp. Black Pepper
1/4 tsp. Cumin
2 Tbs. Tomato Paste
Salt to Taste
Sprig of Parsley to garnish
Fresh Bread

1. Roast eggplants over open flame, turning often until skin turns flaky and grayish in color. Remove from heat. Cut off vine and remove charred skin. Place in bowl and mash with fork.

2. In saute pan, add olive oil, tomatoes and garlic. Cook over medium heat for 5 minutes, stirring often. Add spices and mix thoroughly.

3. Add eggplant and mix together. Cook over low heat for a few minutes, stirring often.

4. Add tomato paste and combine well.

5. Remove from pan and serve in bowl immediately. Top with sprig of parsley and serve with fresh bread.