richard-in-cincy
Well-known member
I ate at a Moroccan restaurant this weekend and had this as an appetizer. I looked up some recipes and made this version. Think of it as Moroccan Salsa. It is absolutely amazing. We're inhaling this and will have to make more it's that good.
Zaalouk
Roasting vegetables: • 1 large eggplant • 6 roma tomatoes • 1 red bell pepper • 12 cloves of garlic • 1 onion
• 1/3 cup chopped each fresh cilantro and parsley • 1 tablespoon smoked paprika • 1 tablespoon cumin • 1 1/2 teaspoons sea salt • 1/4 teaspoon Aleppo or cayenne pepper • 1/4 cup olive oil • 1/4 tsp. cinnamon.
Roast vegetables until tender, then blister and blacken under the broiler. Let cool. Peel and roughly chop and place into a bowl with all of the other ingredients. Squeeze fresh lemon juice over, stir, and let sit for 1/2 hour to let the flavors develop. Serve with hot pita bread and/or crackers.
Zaalouk
Roasting vegetables: • 1 large eggplant • 6 roma tomatoes • 1 red bell pepper • 12 cloves of garlic • 1 onion
• 1/3 cup chopped each fresh cilantro and parsley • 1 tablespoon smoked paprika • 1 tablespoon cumin • 1 1/2 teaspoons sea salt • 1/4 teaspoon Aleppo or cayenne pepper • 1/4 cup olive oil • 1/4 tsp. cinnamon.
Roast vegetables until tender, then blister and blacken under the broiler. Let cool. Peel and roughly chop and place into a bowl with all of the other ingredients. Squeeze fresh lemon juice over, stir, and let sit for 1/2 hour to let the flavors develop. Serve with hot pita bread and/or crackers.