Zaaluk (eggplant and tomato pie)
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For 4 people:
1 kg of eggplant
500 g tomatoes
4 garlic cloves, crushed
1 tablespoon sweet paprika
1 tablespoon cumin
pepper to taste
5 tablespoons olive oil
olives (to serve)
In a saucepan capable boil eggplant you have cut into large dice, and to whom you will have left the Peel.
Cook for 30 minutes.
Peel the tomatoes and cut into chunks.
Cook them for 5 minutes in a pan with oil, paprika, cumin, garlic, lemon juice and salt.
When the eggplants are almost cooked, let them drain, mash to remove excess water and add to tomatoes.
Browns well and put on low heat for 15-20 minutes, stirring constantly, until all the water has evaporated.
Add the lemon juice.
Let cool and serve with olives.
(Ricetta di Buongiorno by Mail - Cucina Etnica)