Algerian Zaalouka

Name: Algerian Zaalouka
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Algérie
Ingredients: 800 g eggplants; 500 g crushed tomatoes; 12 g peeled garlic; 40 g olive oil; 3 g ground cumin; 3 g sweet paprika; 4 g salt; 10 g fresh parsley; 100 ml water

Algerian zaalouka is a preparation of tender, melting vegetables. This version focuses on eggplant, tomato, and garlic.

Ingredients

800 g eggplants
500 g crushed tomatoes
12 g peeled garlic
40 g olive oil
3 g ground cumin
3 g sweet paprika
4 g salt
10 g fresh parsley
100 ml water

Preparation

Cut the eggplants into regular cubes and chop the garlic. Keep the skin if it is thin and in good condition.

Heat the oil in a large sauté pan. Add the eggplants and stir for 8 minutes over moderate heat, without aiming for deep frying.

Incorporate garlic, cumin, and paprika, then the tomatoes, salt, and water. Cover and cook for 20 to 25 minutes.

Uncover and partially mash the vegetables with a spatula. Reduce for 5 to 10 minutes until a tender, melting consistency with no free water.

Add the parsley. Serve hot or warm, or cool quickly before storing in the refrigerator.