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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Eggplant zaalouk


"This recipe is my version of the famous eggplant and tomato salad called zaalouk, one of the best of all cooked Moroccan salads," writes Paula Wolfert. "Zaalouk is utterly delicious on slices of warm Berber griddle bread [see The Food of Morocco for the bread recipe] and will keep for several days in the refrigerator, getting better and better. For this recipe I use medium black-skinned eggplant because this type tastes better than smaller eggplant when grilled. Begin a day in advance as the salad must be chilled overnight before serving."

You'll need

2 black eggplant (350gm each) 80 ml extra-virgin olive oil 450 gm red-ripe tomatoes, peeled, halved, seeded and chopped, or drained chopped canned tomatoes Pinch of caster sugar (if the tomatoes are acidic) 1 tbsp crushed garlic ¾ tsp ground cumin, preferably Moroccan ½ tsp sweet paprika ¼ tsp cayenne pepper 2 tbsp finely chopped coriander leaves 3 tbsp lemon juice, or to taste

Method

  • 01
  • Pierce each eggplant in one or two places with a skewer. If you are cooking over coals, slowly cook the eggplant until blackened all over, collapsed and cooked through (20-30 minutes). If you are cooking indoors, preheat the griller and set the rack on the second-highest rung. Halve each eggplant lengthways, then place cut-side down on a foil-lined baking sheet. Grill until blackened and tender (about 20 minutes). Dump the eggplant into a colander set in the sink. Peel while still hot, then allow the flesh to drain until cool. Squeeze gently to remove any remaining bitter juices.
  • 02
  • Meanwhile, heat 3 tbsp of the olive oil in a medium non-stick frying pan set over a moderate heat. Add the tomatoes, sugar, if using, garlic, cumin, paprika, cayenne pepper and ½ tsp salt and cook, stirring occasionally, for 20 minutes.
  • 03
  • Crush the eggplant flesh with a fork and add to the pan. Stir in the chopped coriander and continue cooking, stirring often, until thick and juicy (10-15 minutes). Transfer to a bowl and fold in lemon juice and salt to taste. Cool, then cover and chill overnight.
  • 04
  • Return the salad to room temperature, and toss with the remaining olive oil before serving.

Note The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. These recipes have been reproduced with minor GT style changes.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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Nov 2012

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