Zaalouk Eggplant Stew

Instructions

1. Step 1

   On the cutting board, use the chef's knife to trim and cut the eggplant into 2 cm cubes, finely chop the tomato, and mince the garlic. Finely chop the cilantro, reserving 5.0 gr for garnish.

   Cookware: Chef Knife — prep, cutting board — prep surface

2. Step 2

   Heat the deep skillet over medium heat, add the olive oil and garlic, and sauté until the garlic is fragrant but not browned, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 clove Garlic, 60.0 ml Olive Oil

   Cookware: Deep Skillet — medium heat, wooden spoon — stirring

3. Step 3

   Add the eggplant, cumin, paprika, and 4.0 gr of salt. Sauté over medium heat for 8 minutes, stirring often, until the eggplant is softened and coated with the spices.

   Timer: 8 min (scalable)

   Ingredients used: 4.0 gr Cumin, 800.0 gr Eggplant, 6.0 gr Paprika, 4.0 gr Salt

   Cookware: Deep Skillet — medium heat, wooden spoon — stirring

4. Step 4

   Add the tomato and bring the mixture to a gentle simmer over low heat. Cook for 20 minutes, stirring occasionally, until the tomatoes have reduced and the eggplant is completely tender.

   Timer: 20 min (scalable)

   Ingredients used: 600.0 gr Tomato

   Cookware: Deep Skillet — low heat, wooden spoon — stirring

5. Step 5

   Stir in 25.0 gr of the cilantro, remove the deep skillet from the heat, and mash the stew with the potato masher until soft and mostly smooth, leaving a little texture.

   Timer: 2 min (scalable)

   Ingredients used: 25.0 gr Cilantro

   Cookware: Deep Skillet — off heat, potato masher — mashing, wooden spoon — folding

6. Step 6

   Taste and adjust with the remaining 1.0 gr of salt, then scatter the reserved 5.0 gr of cilantro over the zaalouk and serve warm from the deep skillet.

   Ingredients used: 5.0 gr Cilantro, 1.0 gr Salt

   Cookware: Deep Skillet — serving, wooden spoon — stirring