4-5 small eggplants eggplant, peeled and chopped
4 large tomatoes, peeled, seeded and chopped
3 cloves of garlic, finely chopped or pressed
1/3 cup chopped fresh parsley or 2 tbsp. dried parsley
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/4 cup olive oil
1/3 cup water
1. Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.
2. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a pile in the center of the pan.
3. Serve warm or cold with crusty bread.
Let’s Talk Nutrition:
• Brain food
• Rich in Antioxidants
• High in Fiber
Note: If you have inflammation problems (arthritis, joint problems) , please avoid egglants (as well as potatoes, peppers, tomatoes) as they belong to the nightshade family.