Eggplant Recipe

Inspired by Mourad

Time1h

Serves4

zaalouk . garlic tahini . pine nut . ras el hanout . flatbread

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Ingredients

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Eggplant Zaalouk

2 cups Eggplant

1 cup Tomatoes, chopped

3 cloves Garlic, minced

2 tablespoons olive oil

1 teaspoon Cumin

1 teaspoon Watkins paprika

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Ras el hanout

Garlic Tahini Sauce

1 cup Tahini

2 cloves Garlic, minced

3 tablespoons ReaLemon lemon juice

2 tablespoons Water

1 teaspoon Celtic sea salt

Toppings

1 tablespoon Pine nuts

4 pieces Flatbread

Method

Prepare Eggplant Zaalouk

Cook the Eggplant

Preheat the oven to 400°F (200°C). Cut the eggplants in half and score the flesh in a crisscross pattern. Drizzle with olive oil, sprinkle with salt, and roast for 30-35 minutes until tender.

Prepare the Mixture

In a pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped tomatoes, cumin, paprika, salt, black pepper, and ras el hanout. Cook until tomatoes are soft.

Combine Ingredients

Scoop out the flesh of the roasted eggplants and add to the tomato mixture. Stir well and cook for another 10-15 minutes until well combined. Adjust seasoning if necessary.

Make Garlic Tahini Sauce

Mix Ingredients

In a bowl, combine tahini, minced garlic, lemon juice, water, and salt. Whisk until smooth. Adjust the consistency with water if needed.

Serve

Garnish and Serve

Serve the eggplant zaalouk topped with toasted pine nuts and accompanied by garlic tahini sauce and flatbread for dipping.