Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk) by @FitMenCook
Looking for more Le Creuset Braiser recipes? Try this flavor-packed Moroccan-inspired dish from @FitMenCook. Grab the recipe (and the Agave Braiser!) at the links below.
5 qt. Braiser in Agave:
Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk):
Bruschetta 3 ways • Vegan Tapenade, Roasted Eggplant and Tomato-Basil • ReShape.
#vegan #veganbruschetta #brushetta
Bruschettas are a perfect appetizer or a great snack to serve at a party with friends. In todays video: Tapenade made with Kalamata olives, Roasted Eggplant Paste and Tomato-Basil Bruschetta. See the link to full recipes and more below ⇩
0:32 Tapenade, 1:54 Roasted Eggplant, 3:44 Tomato-Basil
FULL RECIPE:
• Tapenade:
• Roasted Eggplant:
• Tomato-Basil:
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KITCHEN EQUIPEMENT:
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• Vitamix 5200: [DE] similar one [UK] , [US]
• Garlic crusher: [DE] [UK] [US]
• Spiralizer: [DE] , [UK] [US]
• Mason jars: [DE] [UK] [US]
• Nut Milk Bag: similar [DE] , [UK] [US]
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Eggplant Caponata - Best Summer Eggplant Recipe!
Caponata is a wonderful Sicilian sweet and sour eggplant recipe. The eggplant absorbs all of the strong flavors from the sugar, raisins, red wine vinegar, olives, and capers. Eggplant Caponata gets better a couple of days later, so make a big batch of this Italian classic!
WATCH THE WHOLE EGGPLANT PLAYLIST!
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GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
INGREDIENTS:
-2 pounds eggplant - cubed
-1 cup celery - chopped
-1 cup red onion - chopped
-1 cup pitted green olives - chopped
-1/4 cup pignoli nuts
-1/4 cup parsley - minced
-1/8 cup capers - rinsed
-1/4 cup raisins
-1 (6) ounce can tomato paste
-3/4 cup olive oil
-1/4 cup red wine vinegar
-2 Tbsp sugar
-1 tsp kosher salt
-1/2 tsp black pepper
PRINTABLE RECIPE
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THE BEST Roasted Eggplant Spread!!
My take on the best roasted eggplant spread ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta. If you boil some pasta and add a touch of the starchy water you have yourself an insane pasta dish. For this recipe you will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce aka marinara sauce
parsley for garnish
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Please note: Add any spices you like and feel free to make this your own. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional as it works just as well without it. Add a drizzle or olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are nice and soft and a knife is inserted easily into the skin. It should take you 45 minutes to an hour depending how big or small your eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium high heat sauté your onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Cook for a few minutes, garnish with chopped parsley and enjoy.
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website: themodernnonna.com
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Moroccan Zaalouk Recipe! Smokey Roasted Eggplant Dip, A Classic Moroccan Recipe
Zaalouk: A smokey Moroccan eggplant dish! Heres the recipe:
2 medium sized eggplants, charred
2 large tomatoes, peeled and seeded
4T olive oil
4 cloves of garlic, minced
2t ground cumin
2t ground paprika
1/4t cayenne pepper
2T finely chopped parsley
2T finely chopped cilantro
1 @mina preserved lemon, chopped (1/2 of a lemon if the lemon is large)
2T white vinegar or lemon juice
Salt to taste
The eggplant is typically cooked over coals or fire to ensure that the eggplant is charred and has the ultimate smokey taste. In this case, I used my broiler: 35 minutes directly under the broiler flame, turning the eggplant half way through.
While the eggplants cooks peel, seed and dice tomatoes. Once the eggplants are nicely charred, peel them and saute in a pan with olive oil, garlic and a pinch of salt. After about 10 minutes, add tomatoes, cumin, paprika, cayenne along with chopped parsley and cilantro. Cook over medium heat until the tomatoes are cooked and the flavors have come together. Mash the mixture with the back of the spoon while cooking to ensure an smooth mixture.
Add preserved lemon and vinegar or lemon juice and cook a few more minutes. Adjust seasoning and enjoy!
This one definitely gets better as it sits so make it the day before.
Let me know if you try this at home! xx
#moroccanfood #eggplant #recipe #plantbased #saladrecipe #morocco
My version of Zaalouk (Moroccan Eggplant Salad)
Get the Recipe:
⭐️ Zaalouk is a delicious cooked eggplant salad made with tomatoes, garlic, cumin, and olive oil. Learn how to make it in one pot in about 30 minutes.
⭐️ Ingredients
3 tablespoons extra virgin olive oil + extra to drizzle
3 cups tomatoes seeded and diced
2 tablespoons tomato paste (optional)
5 cloves garlic
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
¼ teaspoon red pepper flakes
2 medium eggplants
¾ cup water
2 tablespoons parsley chopped
2 tablespoons cilantro chopped
4 wedges lemon (optional)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️