Eggplant zaalouk from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 95) by Emily Kaiser Thelin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 04, 2018

    Seriously delicious. Made few changes to the recipe. Added aleppo pepper to taste and used my own roasted Roma tomatoes I always keep in the freezer for half the portion of tomatoes and made up the rest with fresh tomato per recipe. Although I served these with cucumber sticks, this will go so well with scrambled eggs, pita, or an accompaniment to grilled beef, chicken, pork, or fish. Somewhat similar to eggplant dip/salad served nearby at Oren's Hummus Restaurants in Palo Alto and Mountain View, CA. So simple to make too.

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