Za'alouk
Slow-cooked Eggplant and Tomato PuréeThis is a delicious vegetarian dish (suitable for Lent, for some of us), often referred to in English as a 'salad' or sometimes a 'dip' but really part of that slightly set of vegetable dishes served at room temperature in many Middle-Eastern cuisines.
Ingredients
(amounts are indicative - use the vegetables you have and adjust seasoning accordingly)
1 large or 2 medium eggplants
6-10 tomatoes
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp ajwain/carom seeds*
salt
3 Tbps Olive oil
Method
1. Core and halve tomatoes, and place cut side down around the perimeter of the slow cooker insert, or similarly in large casserole dish.
2. Char eggplant skin by sitting it on a gas burner and rotating gradually, for ten minutes or until the skin blisters and flesh softens. If you have no flame for this, cut the eggplant in half and char it under a hot broiler/grill. Scoop out the flesh and place in chunks the middle of the tomatoes.
3. Toast the whole spices in a skillet over a medium flame, tossing to avoid burning. Grind in a mortar and pestle. Sprinkle spices over vegetables. Salt lightly, and pour over olive oil.
4. Cook on 'Low' for at least 6 and up to 10 hours (if using a casserole, bake covered in a slow oven 2-3 hours). With an hour to go (1/2 hour if using the oven) pull the skins off the tomatoes; they will come away easily with tongs or a fork. Also check the liquid; if it is quite wet, take off the lid and allow to evaporate and thicken a little.
6. Stir contents together gently; the result should retain some of the texture of the vegetables rather than being completely smooth.
7. Serve warm or at room temperature as part of a meal with a pilaf or pita bread.
*available from Indian and similar grocers; if unavailable, use more cumin.
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