Paula Wolfert

Moroccan Eggplant Jam with Tomatoes and Lemon

Preparation info
  • Serves

    6 to 8

    ; makes 2 to 3 cups
    • Difficulty

      Easy

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Moroccans can turn every vegetable into a rich and thick luscious preserve to be served as an appetizer-salad. This eggplant spread called zaalouk, cooked down with tomatoes and seasoned with lemon, paprika, and cumin, in the refrigerator for up to a week.

Serve with pita bread or other flatbread.

Ingredients

  • 2 medium eggplants, about 1 pound each
  • Coarse salt
  • Olive oil, for frying
  • 1 can (

Method

  1. At least 1 day in advance, remove the top of each eggplant and discard. Remove 3 vertical strips of skin from each eggplant, leaving it striped; then cut the eggplant crosswise into ½-inch-thick slices. Soak the eggplant in cold salted water to cover (