Prick eggplant all over with fork. Wrap garlic cloves in square of foil. Place eggplant and garlic on baking sheet. Roast in preheated 350F oven 30 minutes, or until garlic is soft. Remove garlic. Open packet. Set aside to cool. Turn eggplant. Return to oven. Roast until tender, 15 to 30 minutes
Meanwhile, stir together tomatoes and tomato paste in medium pan. Bring to simmer on medium heat. Turn heat to medium-low. Simmer until reduced to very thick sauce, 30 to 45 minutes. Set aside to cool.
Split eggplant in half. Scrape out flesh. Chop coarsely. Transfer to colander. Press against side of colander with fork, extracting as much liquid as possible.
Squeeze flesh of garlic cloves into bowl of food processor. Scrape in tomato mixture. Add lemon juice, harissa, cumin, salt and pepper. Add parsley and cilantro. Pulse to coarse purée.
With motor running, add oil in thin steady stream. Add eggplant. Pulse briefly to blend; mixture should be a bit chunky.
Originally Submitted
6/23/2011
0 Out of 5 from
0 reviews
You can add this Zaalouk (Moroccan eggplant salad) recipe to your own private DesktopCookbook.
 Recipe "Pin It")
