Not to be confused with baba ganoush, this delicious moroccan version is called “zelouch”. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)
Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.
- 2-3 medium eggplants (about 1 pound)
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1-3 tsp Harissa, to taste (a north african chile paste available in specialty stores or in the international section of large grocery stores)
- 1 large onion, chopped
- 1/4 cup fresh lemon juice
- freshly ground black pepper
- Preheat oven to 400 degrees F. Pierce each eggplant in several places. Roast eggplants, whole, on a baking sheet or in a baking dish coated with cooking spray for 45-60 minutes, or until the skins are a dark mahogany in color and the flesh feels soft. Let stand until cool enough to handle. Split the eggplants and coop the flesh into a colander. Press lightly to extract the excess liquid.
- In a medium to large saucepan, heat oil on medium heat and add garlic and onion. Sauté for 8 minutes, or until golden. Add roasted eggplant and harissa. Saute for 5-10 minutes, or until the eggplant mixture begins to brown. Stir in lemon juice and salt and pepper to taste.