Zaalouk eggplant and tomatoes
ingredients:
- 2 aubergines
- 4 tomatoes
- 1 garlic clove
- ½ teaspoon cumin
- ½ tsp ras el hanout
- 1 tbsp chopped fresh coriander
- 2 tbsp olive oil
- salt pepper.
method:
Preheat oven to 180 ° C (th. 6).
Cut the eggplant into large slices, lengthwise. Place them on a baking sheet lined with parchment paper and bake in oven 10 to 15 minutes. Take the flesh that must be tender.
Peel and chop the garlic. Wash the tomatoes and cut them into cubes.
In a skillet, heat the olive oil and fry the garlic with tomatoes and spices over medium heat 10 minutes.
Add the eggplant flesh in the pan, salt and pepper. Cover and cook 10 minutes over low heat.
Remove from heat and sprinkle the preparation of coriander and leave to cool. Serve chilled with Moroccan bread meal.
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