Zaalouk (ensalada de berenjenas)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Zaalouk (ensalada de berenjenas). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Zaalouk (ensalada de berenjenas) is one of the most well liked of recent trending meals on earth. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. Zaalouk (ensalada de berenjenas) is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Zaalouk (ensalada de berenjenas), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zaalouk (ensalada de berenjenas) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Zaalouk (ensalada de berenjenas) estimated approx 30 min.

To begin with this recipe, we must first prepare a few components. You can cook Zaalouk (ensalada de berenjenas) using 11 ingredients and 7 steps. Here is how you cook that.

Esta ensalada de berenjena es un plato típico marroquí muy parecido al pisto que os va a encantar.

Ingredients and spices that need to be Take to make Zaalouk (ensalada de berenjenas):

1. 1 berenjena
2. 1-2 tomates
3. 1 puñado perejil y cilantro picados
4. 1/2 cucharadita sal
5. 1/2 cucharadita comino
6. 1/2 cucharadita pimentón dulce
7. 1/2 cucharadita pimienta negra
8. 1 cucharadita azúcar
9. 1 diente ajo picado
10. Aceite de oliva
11. 1 puñado aceitunas negras picadas

Steps to make to make Zaalouk (ensalada de berenjenas)

1. En primer lugar lavamos y cortamos las berenjenas. Las espolvoreamos con sal y las dejamos reposar durante unos 20 minutos. Pasado este tiempo, las lavamos, las cortamos en rodajas y las freímos en abundante aceite de oliva.
2. Una vez fritas, las colocamos sobre papel absorbente para quitarles el exceso de aceite.
3. Si no queréis hacerlas fritas, otra opción es hacerlas en el horno, pero a mí me gustan más así porque al freírse adquieren una textura crujiente y un sabor más tostado.
4. Mientras se fríen las berenjenas, pelamos y cortamos los tomates en dados. En una cazuela de barro o en su defecto en una sartén, echamos un chorrito de aceite de oliva y añadimos los tomates.
5. Echamos el perejil, el ajo, las especias, la sal y el azúcar para contrarrestar la acidez y dejamos que los tomates se vayan haciendo hasta obtener una salsa.
6. Cortamos las berenjenas en cuadros o en tiras y las añadimos a la salsa de tomate. Removemos bien para que se integren los sabores y la dejamos cocinar. Añadimos aceitunas negras picadas.
7. Se puede servir en la misma cazuela de barro o en un tajín y se puede comer tanto fría como templada acompañada de pan pita, pan marroquí o pan tostado.

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