Blog 22: Ellie

Recently, I’ve begun helping out more in the kitchen, especially before lunch– a time when we often have Zalouk, a tasty eggplant side dish. I’ve found that food always somehow tastes better when you make it yourself– maybe because you appreciate it more since you know the amount of effort which went into making a dish. For Zalouk, that has definitely been the case– there are so many more steps to this dish than I had imagined. Without further ado, here is the rough recipe!

  1. Sautee diced tomatoes and onions in olive oil with spices (cumin, salt, etc.)

  2. Roast eggplant in oven until blackened (skin should be slightly crunchy/crispy)

  3. Peel skin off eggplant using water to help separate skin 

  4. Cut peeled eggplant into small chunks

  5. Put eggplant into pan with tomato/onion mixture, which should be a tomato sauce-like texture, and mix until combined

  6. Add spices to taste (cumin, paprika, salt), cook until eggplant is soft

  7. Finished! Serve as a side dish, eat it with bread, or whatever else your heart desires!

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