1. In a saucepan, heat the olive oil over medium heat. Add eggplant, salt and garlic; saute for 15 minutes. Transfer to a bowl. 2. In the same saucepan, add more oil and saute the tomatoes, pepper, ...
Full flavoured: Zaalouk (Moroccan eggplant and tomato salad) served with bread as an appetiser or to accompany the main dish. Photo: Rohan Thomson Easy and delicious: Moroccan lamb tagine with carrots ...
Familiar ingredients — peppers, eggplants, tomatoes — lay the foundation for creations like this Moroccan dip. By Yotam Ottolenghi I was flipping through Niki Segnit’s new book, “The Flavor Thesaurus: ...
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