Air-fried Eggplant - Easy and Tasty

Do you like eggplant? 

If you are looking for something a little different, these seasoned eggplant roll ups are moist, tender, tasty, and easy to make. They are a wonderful side dish especially topped with delicious Middle Eastern sauce. 

Zaalouk- Moroccan Eggplant Appetizer

Looking for an interesting dip? Perhaps something different? It's fun to try recipes from a variety of cultures such as this delicious Moroccan Zaalouk (pronounced Za'alouk)

With the holidays coming, I'm always on the look out for healthy low calorie ways to entertain.  I was originally introduced to this tasty moroccan recipe at a Moroccan friend's appetizer party a few years ago, and had totally forgotten about it!

It's made with eggplant and tomatoes, lemon juice, garlic and spices; cilantro and jalapeño are optional. After searching the Internet for Moroccan bloggers, I found that every Moroccan cook has his/her way of making this popular Moroccan appetizer.

Traditionally, zaalook, is smooth and creamy. Yet, there are those who prefer it a little chunky. I am one of "those".  

Roast or Cook the Eggplant? 

I've experimented with a variety of recipes that I found on some authentic Moroccan blogs. Some of which call for broiling or roasting the eggplant; others that call for cooking the eggplant in a saucepan. Personally, I like the way it tasted both ways.

However, I found the broiling (even in my air-fryer) messier, more time consuming, and it heated up my kitchen. Then I needed to remove skin from the eggplant, scoop it out, and chop it for the saucepan to finish cooking with the tomatoes. 

Therefore, I prefer cooking it on the stove top. 

The stove top method took about 20 minutes of prep including peeling and deseeding the tomatoes. 

Roasted eggplant need to be scooped out, chopped, and added to the saucepan 

Peeling and de-seeding the tomatoes

Ethnic cooking is delicious but can take a little effort. In this case, it is suggested that you peel off the skin and remove the seeds of the tomatoes before adding them to the saucepan to cook with the eggplant cubes, which is an extra step in the process.

I found a Youtube Video here that will teach you how to easily peel and de-seed the tomato!

Eggplant is very popular in Moroccan cooking and makes a tasty low calorie base for a dip. Eggplant is cholesterol-free, naturally low in fat, yet provides a nice amount of fiber. 

It is a good source of manganese which is a mineral that works together with calcium and Vitamin D to help support bone health. A deficiency of manganese may reduce bone mineral density (source).

Finally, I decided to add some Kalamata olives to my za'alouk. I think it gave it a little added texture and flavor. Serve with 

(GF ) crackers or crudités. 

If you are not a fan of eggplant, try one of my other Moroccan  recipes: Moroccan Quinoa, Moroccan Carrots, or Moroccan Chickpea Olive Salad, 

Recipe for Zaalouk 

Ingredients: 

4 cloves garlic, pressed 

2 tablespoons of water for sautéing garlic (see notes)

1 med/large eggplant, washed, peeled, and cubed

3 tomatoes, peeled and seeded and chopped

1/4 cup freshly squeezed lemon juice

1/4 cup of freshly chopped cilantro (or parsley if you dislike cilantro)

1/2 teaspoon of ground cumin 

Himalayan salt

Cracked pepper

1/4 cup of sliced Kalamata olives

*extra seasoning if needed (taste and decide-cumin, salt, garlic powder, pepper, lemon)

Directions: 

Add pressed garlic to a 3 qt. saucepan with 2 tablespoons of water. Cook slowly over a low heat for about 2 minutes, stirring. Add eggplant, tomato, lemon juice, cilantro, cumin, salt and pepper. Cook on a low heat until the eggplant and tomatoes cook down and are very soft. Using a spoon, stir and make into a chunky paste. Add the olives and extra seasoning if needed.

My Notes: 

1. I like to keep my recipes oil-free. If you prefer, sauté in olive oil instead of water.

2. The addition of olives is my idea and not traditional to this recipe. 

3. I also saw a recipe for Zaalouk last week on a blog that I enjoy called Cocoa and Lavender. The author recently published a post featuring Moroccan appetizers that included zaalouk. You can see his recipe and his other Moroccan appetizer recipes here . 

4. Keep this wonderful dip in mind for holiday entertaining. 

•    Can be made a day in advance before serving
•     Freeze (omit the olives) add them after defrosted
•     Defrost in refrigerator and pour off any extra liquid

5. If you try making the zaalouk and make adaptations to the recipe, please share in the comments. 

_______________________________________________________

• 
                   Amazing Prayer for Israel:Sung so beautifully by a Cantor In a Florida, it brought tears to my eyes! Avenu Shabashamayim- means our father in heaven.
  

  
  
  

End of Summer Recipes and Fall Soups

Summer has been slow to say adieu with the mid-day temperatures still lingering in the lower and upper 80s. Thus, local summer farm produce is still readily available. I a finding an abundance of corn, cherry tomatoes, eggplant, and zucchini still available at the farm stands!

I was looking through end of summer recipes that I had posted over the years (13 years of blogging) and selected six of my favorites to share today. 

Delicious Eggplant and Zucchini Spread/Dip

It is almost end of August and soon we will be thinking about fall and making fall recipes! 

However, in the meantime are you looking for ways to use up an abundance of summer zucchini? Dips and spreads can be delicious to serve to company or to keep on hand for a quick nourishing snack.

Vegetable Tian - A Colorful and Flavorful Side Dish

This French inspired baked vegetable tian blends summer's abundant vegetables and fresh herbs to create an amazingly delicious healthy side dish.

It looks a little intimidating to make, but a classic tian is actually fairly easy to prepare and makes a truly beautiful presentation at the dinner table.  

Indian Aloo Baingan - Potatoes and Eggplant

Indian food can be made at home with this simple Aloo Baingan (potatoes and eggplant) recipe. I assure you it is really easy to make and on my WW personal plan it is zero points.

Black Bean Eggplant Sauce for Pasta, Rice, or Polenta

Looking for an easy homemade marinara sauce to eat over pasta, rice, polenta, baked potato, or even cooked vegetables? This delicious sauce that will perk up any meal, meets oil-free, gluten-free, and vegan standards too. read more

Quick and Easy Eggplant Marinara Sauce for Pasta, Rice, or Quinoa

This is no ordinary tasting marinara sauce. 

Cooked eggplant in a simple sauce brings it to a whole new level. Do you ever feel like you want to find more ways to use eggplant?

This thick and rich eggplant sauce is quick and easy to make and tastes hearty and delicious. Perfect over your favorite pasta (I use GF chickpea pasta), rice, quinoa or any kind of grain. Or I've even used it as a cold dip with chips!

 

read more

Spaghetti, Pine Nuts, Spinach and Mushrooms

Everyone loves spaghetti and this interesting combination with spinach, mushrooms, and pine nuts is exceptional.

A Peek At My Week 5/30

This magnificent rainbow, which was visible right outside my condo balcony, was the highlight of my week. I'm not sure that I've ever seen one as bold and striking. It wrapped from one side of the horizon to the other and was bright and clear. I was sure there was a pot of gold at the end of it! This week I'm sharing a book review, a Netflix review, 2 gluten-free/ vegan recipes, and some photos of a walk in the park in Florida.

A Peek at My Week

                                                      

                                            Happy Mother's Day!

 A Peek At My Week

Today is like day 52? of the Pandemic, and we have been staying inside and sheltering,  except for our morning walk and evening walk.

I usually walk with my neighbor from 7:30 to-8:30 am. We walk with masks and get we get REALLY agitated by all the people who are out walking and are not wearing masks.  I think the masks help reduce the risk of contamination. 

What do you think? Shouldn't people be considerate to others and wear a mask when walking outside on a street where many people pass each other! 

Persian Roasted Eggplant Soup

I'm not sure if the origin of this flavorful eggplant soup recipe is actually Persian or Lebanese. 

The basic recipe has been a family favorite for many years. It's simple, delicious, a crowd-pleaser, and an interesting way to use eggplant. We make this easy soup two ways:

Lebanese Moussaka

Do you love Middle Eastern cooking? I do, and this Lebanese Moussaka is fabulous! It's entirely different than the more commonly known Greek Moussaka, and there is a reason why!!

Baba Ganoush with Sweet Meyer Lemon twist - a healthy Dip

Chunky Eggplant Sauce for Pasta

Got an eggplant? Oh you will love this delicious recipe!
This chunky plant-based eggplant sauce makes my mouth water! And it's fast and easy to make too!!

With only 5 ingredients, it's a perfect complement for any kind of pasta (gluten free of course), including  zucchini noodles which are made with a spiralizer as shown below. 

Made from entirely vegetables, this healthy sauce is nutritious, filling, and absolutely delicious too.

I like to simmer the sauce covered on a very low flame for about forty minutes to allow the eggplant, red peppers, and tomato flavors to mingle while the vegetables soften and the sauce thickens.

I used this eggplant sauce two ways for dinner.

1. I ate my eggplant spaghetti sauce over zucchini noodles 
2. My husband ate his over gluten free brown rice noodles that I bought from Trader Joe's. 

   Brown Rice Gluten Free Pasta (Trader Joe's) 

If you don't know how to make zucchini noodles, it is really really simple and so healthy.

Buy a medium or large zucchini, cut it in half, place in the spiralizer, and turn the handle of your spriralizer to make the noodles. 

I use this one from Amazon (affiliate link) Spiralizer By Palermo.  I can easily make a full bowl of spiraled zucchini for one person in 1 minute.

Zucchini noodles (zoodles) can be enjoyed raw or personally, I like mine tossed quickly in a skillet (with a 1/4 cup of water or vegetables broth) to soften them. 


Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients: 

1 medium eggplant, peeled and chopped in chunks
5 red mini peppers, cleaned and chopped
2 large tomatoes, cored and chopped
1 8 ounce can of organic chopped tomatoes with jalepenos (or add your own)
1/2 can of tomato paste mixed with 2 cups of water
Optional: 1/2 cup of fresh basil leaves

Directions: 

Type of Pan: Dutch oven or a deep wide skillet
Add the eggplant, red peppers, tomatoes, canned tomatoes, and the tomato paste mixed with water. Stir and cook on a high heat for 3-4 minutes. Reduce heat to a simmer and cover. Check periodically and stir. Cook for about 25 minutes until eggplant is soft.  Serve when eggplant is soft.


Where do you buy a spiralizer? 

They sell spiralizers in any store where they have kitchen items.
I bought a hand held spiralizer, but didn't like it. I found it too difficult to make a large quantity of spirals.

I then went online and bought the Palermo.
It's light, easy to use, and easy to wash. 

(affiliate link too see the sprializer on Amazon click the red wording) Spiralizer By Palermo- Voted the Best Vegetable Maker 

Get one- they are reasonable and so so easy to use and clean up! Once you have one, you won't know how you lived without it! 



I highly recommend this one!!!

shared on Pin Junkie How would you use this sauce? Do you spiralize?  Love your comments-

My Notes: 

1, This is a perfect recipe that meets Kosher for Passover requirements. Imagine the zucchini spirals with this sauce for lunch. If you eat cheese, pile it on!!!

2. This is a perfect recipe for using summer zucchini, eggplant, peppers and tomatoes. 


Disclaimer: I am an affiliate for Amazon and will receive a very  small compensation if buy on Amazon after clicking on a link on my blog. Thank you for helping me cover some of the costs of blog expenses.