Zaalouk on Sourdough with Greens and Parsley Dressing
Ingredients
1 Eggplant
3-4 Tomatoes on the vine
Or 1 Can San Marzano Whole Tomatoes in sauce
1/4 Cup Tomato Paste (can omit if you are using canned tomatoes in sauce)
6-8 Brown Mushrooms
1 White Onion
3/4 Cup Water
1 Tbsp Cumin Seeds (or powdered cumin)
2 Tsp Paprika
1 Tsp Cayenne Pepper
3 Cloves of Garlic
1 Loaf Sourdough Bread or Italian Loaf
1 Bunch of Parsley
1 Lemon
1 Head Lettuce
1 Cucumber
1 Red Onion
Extra Virgin Olive Oil
1 Tbsp for simmering
1 Tbsp for toasting bread in the oven
1/4 Cup for dressing
2 Tbsp White Wine Vinegar
1 Tbsp Honey
Salt & Pepper
Instructions
Total Cook & Prep Time: 45 minutes
Makes Approximately: 8 Toasts, 4 Servings
Place a large frying pan (be sure to choose one that has a lid) on medium heat with 1 tbsp of olive oil.
Add cumin seeds once oil is heated, followed by cayenne pepper, and paprika. Simmer the spices for approximately 4 minutes.
Peel and mince garlic, peel and dice white onion, and add both to the pan.
While garlic and onions are simmering, peel and dice eggplant and tomatoes if you’re using fresh.
Note: I made the recipe both ways: with canned and fresh tomatoes. I didn’t notice a huge difference in flavour or texture. The process takes longer with fresh as you need to peel the tomatoes.
Add canned tomatoes with sauce (or fresh with paste) to the sauce pan.
Dice brown mushrooms.
Add mushrooms and eggplant to the pan and stir until everything is coated in the tomato paste.
Add 3/4 cup of water to the pan.
Finely mince half of the parsley, add to the pan, cover, reduce heat to low and let the whole mixture simmer for 30 minutes.
While the zaalouk is simmering, rinse and chop lettuce finely (almost to a shredded texture).
Dice cucumber and 1/4 of a red onion. and add to the lettuce. Set aside.
Slice sourdough (appx 2 slices per person) and layout on a baking sheet. Brush both sides of each slice with olive oil.
Preheat the oven to 350 F and set the baking sheet aside.
in a blender, or using an immersion blender, prepare the parsley dressing.
Finely mince the second half the parsley bunch (I remove the stems), and add to the blender.
Before cutting the lemon, zest in some of the outer skin.
Slice lemon into four wedges and squeeze three of wedges into the blender.
Add 1/4 cup olive oil, and 2 tbsp of vinegar, and 1 tbsp melted honey.
Add a dash of salt and pepper, and blend until smooth.
Place the bread in the oven with approximately 10 minutes left on the zaalouk, flipping at halfway so each side is nicely toasted.
Remove bread from oven and set aside.
Remove lid from the pan and squeeze in the final wedge of lemon. Stir to combine.
I like to serve this meal “assembly” style, with the pan of zaalouk in the middle, the greens on the side with tongs, parsley dressing in a small with a spoon, and toasted bread on a wooden board.
