Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
tablespoon Raz el hanout, optional
Zest 1 large lemon
pitted green olives
capers in brine, drained
Juice of 1 lemon
Boil the egg plant in hot salted water, about 30
minutes on medium-low heat. Strain and cool.
large skillet, add the oil, garlic, and shallot. Cook on low heat until golden.
When ready, raise the heat to high and add the chopped tomatoes. Cook until most of the liquid has evaporated.
Add the spices, salt, lemon zest, olives, and capers. Cook about a minute. Add the eggplant; cook on low heat about 5
minutes. Taste for seasoning and adjust if needed. When ready to serve, add the
lemon juice and fresh basil, and fold.
Easy and extremely
flavorful….. Salad Zalouk, is a spicy eggplant dish, usually served as an
appetizer or side dish with fish or meat. My version is a fusion of Moroccan
and Sicilian. I use the same spices;
however I add the olives and capers so it mirrors the caponata. I also don’t mash the eggplant as in the
traditional recipe; I like mine chunky, with some texture.