Za'alouk is what's for lunch today - Eggplant Caviar

Today is probably the busiest day of the week for me, since I spend the morning volunteering in my older's son's class and the afternoon doing the same thing in my youngster's. Needless to say, lunch is usually a quick bite (whatever is in the front row of my fridge) and sometimes it is totally skipped... Unless my husband calls to tell me that he is coming home for lunch. Which is exactly what happened today.

With no leftovers other that the anchovy-topped pizza from yesterday, I decided to cook something fast. I was running low on groceries - I was planing on doing some shopping between the classes. My veggie drawer had nothing but watermelon, cherries and Lo and behold, a shiny purple eggplant. Eggplant is not a #1 favorite of mine but it is right at the top of hubby's list. I thought about making some sort of stir fry but the idea of standing in front of the stove tending to the wok did not sound very appealing.

That is when I decided to make Zaalouk, which is a lot like a french caviar d'aubergine (eggplant caviar), only without the tomatoes. The dish is usually served as a warm or room temperature side dish. It is also good as a dip or as a topping on a nice crostini.

Zaalouk is made a few different ways. The eggplant can be roasted whole. The flesh is then scooped out and used. The eggplant can also be cubed then steamed or sauteed before adding the rest of the ingredients. The latter is my personal favorite.

To make Zaalouk, you need the following:

1 lb Eggplant (about 1 large), cut into 1" cubes

Olive Oil

2 or 3 Cloves of Garlic, crushed

Pinch of Salt

Pinch of Pepper

1 Tablespoon Paprika

1 Tablespoon Cumin

Chopped Cilantro (about 1/2 cup)

1/2 Cup Water

Saute the eggplant in the olive oil until it starts to brown. Add the garlic and cook for about 2 minutes. Add the rest of the ingredient but 2 Tablespoons of the cilantro. Add about half the water. Cook for about 15 to 20 Min's on medium heat with the lid on, stirring once in a while. Add more water if it looks like it is drying up. Add the remaining cilantro and a tablespoon of olive oil before serving.

You may add a pinch of cayenne pepper or pepper flakes if you would like to give it a little Oumf.

Zaalouk can also be made ahead of time.

Other recipes may use fresh tomatoes or even zuchini, or both. The way that we make it at home (above) is for the purists ;)

Enjoy!