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What’s the best way to make a smooth and creamy zaalouk (Moroccan eggplant salad)?

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Whenever I make zaalouk, it turns out chunky, but I want to achieve a smoother, creamier texture. What can I do to make it more like the ones served in Moroccan restaurants?

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Roast the eggplant in the oven until it’s completely soft before mashing. Then, simmer it with tomatoes, garlic, olive oil, and spices. For a smoother texture, blend part of the mixture before combining it back with the rest.

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You can also steam the eggplant instead of roasting, which makes it easier to mash into a creamy consistency. Cook it longer on low heat after adding the spices to help everything blend.

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Add a little extra olive oil while cooking the eggplant and tomatoes. This helps smooth out the mixture. You can use a fork to mash it, but a hand blender will give you an extra smooth result.

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After roasting, peel the eggplant and let it cool slightly. This will make it easier to mash or blend. Adding a spoonful of yogurt at the end can also enhance the creaminess without overpowering the flavor.

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