Commune Kitchen Singapore
  • COMMUNE KITCHEN
  • COOKING CLASSES
    • JANUARY
    • FEBRUARY
    • MARCH
    • HOME-COOKING WITH PAYAL - ONLINE CLASS
  • TEAM BUILDING
  • RECIPES
    • Chicken
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
  • PRODUCTS
  • BLOGS
  • FOOD TOURS
  • CONTACT US
  • ABOUT US
  • PHOTO GALLERY
  • MEDIA

Zaalouk


Picture

Zaalouk (Moroccan eggplant and tomato salad) 

Serves 2-3
This Moroccan eggplant and tomato salad is really a spicy, tangy dip generally served along-side crusty bread in every Moroccan home. Although many cooks prefer to boil their eggplant for this recipe, I go for the not-so-traditional quick, oven-roast to get the best out of this dish. The light char of broiled eggplant caviar, mixed with juicy, fresh summer tomatoes, and spices takes this already amazing dish to a whole new level. Finish it off with a touch of zingy lemon juice and some freshly chopped parsley and coriander, and you, my friend, are hooked for life! Enjoy the recipe!

Ingredients
​

750g eggplant

4 tablespoons Papa’s Grove extra-virgin olive oil

5 garlic cloves, coarsely chopped

500g fresh, ripe tomatoes, chopped (if possible, peel tomatoes prior to chopping)

1 teaspoon tomato paste

3/4 teaspoon sea-salt, or to taste ​

1/2 teaspoon paprika

good pinch of ground chili pepper, to taste ​

1 teaspoon ground cumin

bunch of flat leaf parsley, chopped 

bunch of coriander, chopped

1 tablespoon lemon juice

​handful of quality black olives and/or pomegranate pearls, for garnish

Recipe
​

1Pre-heat your oven to 220ÂșC. Halve and brush eggplant sparingly with olive oil and roast skin side down, for about 15-20 minutes or until golden brown. Remove tray from the oven, let eggplant cool slightly, then scrape eggplant flesh using a spoon and place in a bowl. Discard skins and mash eggplant flesh using a fork; set aside.


2Heat olive oil in a large saucepan, add garlic and fry for a few minutes until fragrant. Add chopped tomatoes, tomato paste, and salt; stir well and bring to the boil. Reduce heat to low and cook for 20 minutes or until reduced to a thick sauce, stirring occasionally.


3Add mashed eggplant followed by paprika, ground chili, cumin, chopped parsley and coriander - stir well and cook for another 5 minutes. Adjust salt to taste and add a tablespoon of lemon juice; stir.


4To serve, spread flat on a plate and garnish with black olives and pomegranate pearls. Serve with warm, toasted pitas or any other bread of your choice.

Note: It is best to make Zaalouk several hours in advance so that the flavors have time to mingle.

For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.
Upcoming Cooking Classes

Services

Cooking Classes
Team Building

Foodie Tours
Catering


OUR KITCHEN

Commune Kitchen Pte. Ltd
OUE Social Kitchen
Level 3, Downtown Gallery
6A Shenton Way, Singapore
View on Google Map

​Support

Email: info@communekitchen.com 
Phone: +65 88214805

Follow Us

© COPYRIGHT 2020. ALL RIGHTS RESERVED.
  • COMMUNE KITCHEN
  • COOKING CLASSES
    • JANUARY
    • FEBRUARY
    • MARCH
    • HOME-COOKING WITH PAYAL - ONLINE CLASS
  • TEAM BUILDING
  • RECIPES
    • Chicken
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
  • PRODUCTS
  • BLOGS
  • FOOD TOURS
  • CONTACT US
  • ABOUT US
  • PHOTO GALLERY
  • MEDIA