ZAALOUK EGGPLANT SALAD

INGREDIENTS

• – Medium eggplants 2 models.
• – Medium inexperienced hills 2 models.
• – Perita tomato 5 pcs.
• – Olive oil.
• – Salt and pepper.
• – Garlic clove 1 unit.
• – Cumin.
• – Cilantro.

ZAALOUK EGGPLANT SALAD Have you ever ever tried it? It’s a Moroccan salad of cooked eggplants and tomatoes. With eggplant roasted on the range and tomatoes sautéed in olive.

PROCEDURE:

1. Burn the eggplants and bell peppers on the range till the pores and skin is black.
2. Place inside a starter bag till they’re heat and take away all of the pores and skin from the eggplants and bell peppers.
3. In a frying pan, sauté the plum tomatoes reduce into small cubes with pores and skin and seeds and cook dinner with a bit of olive oil, salt and pepper.
4. Add the grated garlic clove, the eggplant and the bell peppers.
5. Season with cumin (necessary), paprika and in addition if you would like some spice.
6. Prepare dinner for roughly 7 or 8 minutes. End with numerous cilantro. It may be eaten sizzling, heat or at room temperature.