Entree: Morocco – Rif Mountains – Zaalouk with Grilled Fish (Smoky cooked eggplant and tomato salad served with charred coastal fish)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
35 min
Additional
10 min
Total
1 hr 15 min
Ingredients
- 6 whole sardines, gutted and cleaned, approx. 18 oz (510 g)
- 3 tbsp (45 ml) olive oil, divided
- 2 medium eggplants, about 1.5 lb (700 g) total
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 3 garlic cloves, minced
- 2 cups (480 g) ripe tomatoes, chopped
- 1 1/2 tsp (3 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper or Aleppo pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice, divided
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
Instructions
1. Prepare the eggplant: score the skin and roast whole over a gas flame, under a broiler, or on a grill until charred and collapsed, about 15–20 minutes. Let cool, peel, and roughly chop the flesh.
2. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Add the garlic, smoked paprika, cumin, and cayenne and cook 1 minute until fragrant.
3. Add the chopped tomatoes and 1 tsp (5 ml) lemon juice to the skillet and simmer until the tomatoes break down, about 8–10 minutes.
4. Stir in the chopped roasted eggplant; mash and simmer gently until mixture is thick and well combined, 8–12 minutes. Season with salt, pepper, and more lemon juice to taste. Stir in chopped cilantro and parsley, then remove from heat and keep warm.
5. For the sardines: pat the fish dry. Toss with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, 1 garlic clove minced, 1/2 tsp (1 g) smoked paprika, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Let sit 10 minutes.
6. Preheat a grill or grill pan to high. Brush the grill with remaining 1 tbsp (15 ml) olive oil. Grill sardines 2–3 minutes per side until charred at the edges and just cooked through.
7. Serve the hot zaalouk spooned onto a platter with grilled sardines arranged on top or alongside. Garnish with lemon wedges and extra chopped cilantro.
