Zaalouk, Moroccan Eggplant

Ingredients

2 medium Italian or globe eggplants (about 2 pound)
6T olive oil
1 14.5 oz. can of diced tomatoes
1½ tsp. whole cumin seeds toasted* (or 1 ½ tsp. ground cumin)
¼ tsp. cayenne pepper
½ tsp. paprika
1 tsp. salt
3 cloves garlic, crushed
¼ cup fresh lemon juice
2T parsley, finely chopped

1. Preheat the oven to broil, place an oven rack near the broiler.

2. Cut the eggplants in half and place them skin side up on a baking sheet pan.

3. Place in oven and cook for 15- 20 minutes, or until the skin is black and blistered.

4. Let the eggplant cool slightly. Then scoop out the flesh and place in a colander. Discard the skin and any big chunks of seeds. Press and squeeze any liquid out of the flesh. Transfer to a cutting board and chop into small piece. Set aside.

5. In a sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the tomatoes, ground cumin, cayenne pepper, paprika, salt, and garlic, Cook 15 -20 minutes, stirring occasionally until most of the liquid has been absorbed.

6. Add the chopped eggplant and cook for an additional; 10- 15 minutes, stirring occasionally until the mixture is thick but not completely dry.

7. Add the lemon juice, 2 -3 tablespoon of the remaining olive oil and the parsley. Season with salt and pepper.

8. Transfer to serving bowl. Serve with sliced bread or chips. Serve warm or cold.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• For this recipe, you want a total of 2 pounds of eggplant, so you may need 2 or 3 eggplants depending on size. Select eggplants that have a shiny and blemish-free exterior. They should be a little heavy in weight and have greenish stems; these are signs that the eggplants are fresh.
• In the summer, you can substitute fresh tomatoes for the can.
• This recipe doubles very well. You can use it as a dip or spread on sandwiches. Yum!

Eggplant Gratin

Ingredients

2 large eggplants (about 2 pounds) 
Olive oil
1 medium yellow onion, finely diced
2 cloves garlic, crushed
1½ pounds of tomatoes, cut into medium dice (or one 28 oz. can whole     tomatoes cut in to chunks with juice)
½ cup fresh basil leaves, chiffonade
Sea or coarse salt & pepper
1 egg
½ cup ricotta
1½ cup unflavored Greek yogurt
¾ cup grated Parmigiano-Reggiano cheese

1.     Preheat oven to 350° F.

2.    Cut the eggplant into ½ inch round slices, and place them on a baking sheet in a single layer. Sprinkle the slices with the coarse salt and let the eggplant sit for 30 minutes.

3.    Wipe the slices with paper towels to remove the salt and moisture.

4.    Brush one side of the slice lightly with olive oil.

5.    Bake in a 350° F oven until soft, about 25- 30 minutes. Remove from oven and set aside. Increase the oven temperature to 450º F.

6.    In a medium sauté pan over medium heat, heat 2T of olive oil and sauté the onion until slightly soft, about 4-6 minutes. Add the garlic and sauté for 2 more minutes.

7.    Add the tomatoes. Turn the heat up to “medium-high,” and cook until the tomatoes are soft and the liquid has reduced and thickened, about 6-8 minutes. Season with salt and pepper. Set aside.

8.    In a small bowl, combine the egg, ricotta, yogurt and ½ cup of the Parmigiano-Reggiano cheese. Set aside.

9.    Line a 9x11-inch baking dish with a single layer of the eggplant slices. Sprinkle with a little salt and 4-5 grinds of pepper. Sprinkle on half of the basil.

10.    Spread the tomato mixture over the eggplant and sprinkle the remaining basil on top.

11.    Cover the tomato mixture with the rest of the eggplant slices.

12.    Spread the egg-cheese mixture evenly on top of the eggplant slices.

13.    Sprinkle the remaining Parmigiano-Reggiano cheese on top.

14.    Bake for 10 minutes at 450º F. Reduce the oven temperature to 350º F and bake for an additional 20-25 minutes, until hot and golden brown. If not brown enough, place under the broiler for 2-3 minutes.

15.    Cool 20 minutes before serving.

TIPS & TRICKS

•    Globe or Italian eggplants work best for this dish. They have a delicious and meaty texture to them. Look for eggplants that have smooth skin, are free from blemishes, and on the heavy side. 
•    I use Roma tomatoes. They have a thick, dense flesh and not too much liquid in them. You can substitute any tomatoes that look good and are in season. The cooking time might need to be increased to allow all of the liquid to reduce. 
•    Whole milk ricotta and whole milk unflavored Greek yogurt are so intensely rich and creamy, then the low fat varieties. They are life changing! Also, try to find ricotta and yogurt that have no additives added to them.
•    I like to buy a wedge of Parmigiano-Reggiano cheese and grate it in my food processor. Let the cheese sit on you counter for 30 minutes. Cut it into 1-inch cubes, and then process it until finely ground. Store the grated cheese in a container in your fridge. 
•    The gratin can be assembled until step #7 the day ahead. Top with the cheese mixture and bake the day of. It is best served warmed. It makes a great light lunch with a salad. I just adore it cold or warmed up with a fried egg on top anytime!