This traditional eggplant and pepper salad, Zaalouk, is brought to us by Mahjouba Ezzammoury, an incredible cook from Morocco. We have changed up the cooking method a bit for the super busy person making it a 30 minute recipe. Instead of charring the eggplants and peppers in the oven, we make it all in a Dutch oven or covered skillet. I added Smoked paprika instead of the sweet paprika used in the original recipe to give it the smokey flavor of being charred in the oven.
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