Moroccan Zaalouk with Harcha (Eggplant-tomato salad)

Step 1/3

• 1 eggplants
• 2 tomatoes
• 1 cloves garlic

• cutting board
• knife
• baking sheet
• oven
• bowl

For zaalouk, halve eggplants, make a diamond pattern on the cut side, and place in a baking sheet. Roast in a preheated oven at 200°C/390°F for approx. 40 min., until the skin is blackened and the flesh is soft. Meanwhile, wash and roughly dice tomatoes, peel and finely chop garlic. Remove eggplants from the oven, let them cool, scoop out the flesh and mash it roughly in a bowl.

Step 2/3

• ½ chili
• ½ bundle parsley
• ½ bundle cilantro
• ½ lemon
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp sweet paprika powder
• salt
• pepper

• frying pan

Finely chop chili and herbs. Halve lemon. Heat ½ of olive oil in a pan, briefly sauté chopped garlic, then add tomato cubes and let them simmer over medium heat for approx. 10 min., until the mixture thickens. Stir in eggplant, cumin, paprika, finely chopped parsley, coriander, and chili. Season with lemon juice, salt, and pepper, and let it simmer for approx. 5 min. more.

Step 3/3

• 125 g semolina
• ½ tsp baking powder
• ½ tsp sugar
• 100 ml milk
• 25 g butter (melted)
• 1 tbsp olive oil

• bowl
• frying pan

For Harcha, combine semolina with baking powder, sugar, and a pinch of salt in a bowl. Add milk and melted butter. Then, knead everything into a slightly sticky dough. Let the dough rest until the semolina has absorbed as much liquid as possible and the dough has firmed up. Heat a pan with the rest of the oil, divide the dough into 8 equal portions, flatten them, and cook over medium heat for approx. 4–5 min. per side until golden brown. Serve Zaalouk warm or cold with Harcha. Drizzle with more olive oil if desired.

Enjoy your meal!