1.04passionfood - Englishhttps://4passionfood.com/enrich600338<blockquote class="wp-embedded-content" data-secret="kxlQv0ypCY"><a href="https://4passionfood.com/en/recipe/1810/">« Zaalouk » Moroccan aubergine / eggplant caviar</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://4passionfood.com/en/recipe/1810/embed/#?secret=kxlQv0ypCY" width="600" height="338" title="“« Zaalouk » Moroccan aubergine / eggplant caviar” — 4passionfood - English" data-secret="kxlQv0ypCY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://4passionfood.com/en/wp-content/uploads/sites/4/2020/09/6820ECD2-2ABF-4752-8D23-E5A1A27632FA-1024x1024.png10241024Eggplant caviars and eggplant salads are quite popular throughout the Middle East, North Africa and certain European countries. Among the most popular, « Baba Ghanoush » or « Moutabel »  orignally from levantine cuisine, In Greece and Cyprus « melitzanosalata », « ajvar » from the Balkan, Georgian « badrijnis khizilala » and « zaalouk » the Moroccan version prepared with eggplant and tomatoes with Chermoula  spices : garlic, cumin, paprika, parsley, coriander and plenty of olive oil. Cooked salads are a big part of a Moroccan everyday cooking, you’ll rarely see a main course served without at least one salad. And « Zaalouk » is the common side dish for to many meals like grilled meat, or tagines ( with meat or fish). The most popular is made from eggplant, but there are several versions « cauliflower zaalouk » or « carrot zaalouk ». There are to many ways to make this recipe, it often differs from region to region or from a family to another, some people add grilled and diced red peppers. But the main difference is how to the eggplant is prepared : fried, roasted, grilled, boiled or just cut into pieces with or without skin and added to the rest of the ingredients. For the recipe I’m sharing with you today, I broiled the eggplant over an open flame wich adds a smokiness flavor to my Zaalouk. Zaalouk is a perfect addition to a mezze table, served with moroccan bread (or pita bread) and why not served with pieces of crispy pan fried halloumi cheese. I tried it and it was amazing. Because it’s served at room temperature it can easily be made ahead. You can also make a big quantity, and divide it into an individual portions and freeze them. This recipe is vegetarian, vegan and gluten-free.