I had never heard of Zaalouk until John Gregory Smith made it on Sunday Brunch a few months ago. It is a Moroccan salad of cooked aubergines, or eggplant, and tomatoes often served at room temperature as a dip or a side dish. And it is absolutely delicious! You can see his original recipe here.
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One Pot Mexican Shredded Chicken and Rice
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Courgettes with Whipped Feta
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One Pot Chicken with Creamy Pasta
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Chicken Casserole
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Pasta with Tomato Chorizo and Mascarpone Sauce
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Ratatouille
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Courgette Risotto with Pancetta
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Turkish Chicken Salad
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Spaghetti Carbonara
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Smoky Aubergine Dip
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Mushroom and Aubergine Bolognese
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Baked Eggs with Beans
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One Pot Moroccan Chicken with Couscous
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Nduja Fried Eggs with Asparagus Wrapped in Bacon
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Beef Tagliata Salad
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Cheese Courgette and Spinach Filo Pie
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Potato Salad
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Steak Burrito Bowl with Chipotle Dressing
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Double Chocolate Cheesecake with Caramel
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Marinated Feta