Supperclub Morocco: Salade Marocaine, Salade d’Aubergine

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Salade Marocaine (Moroccan Tomato Salad)

Adapted from Saveur, 2000.

SERVES 4-6

Ingredients

3 medium ripe tomatoes, or 6 Roma tomatoes (preferred in winter)

Salt

1⁄2 cup coarsely chopped flat-leaf parsley

1 minced seeded green chile

1 tsp. ground cumin

1 tbsp. white vinegar

1 tbsp. olive oil

Freshly ground black pepper

Instructions

Dice tomatoes and place in a strainer. Sprinkle with salt, toss gently, and allow to drain for 30 minutes.
Combine parsley, green chile, cumin, white vinegar, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Add tomatoes, mix thoroughly, and serve at room temperature

 
Salade d’Aubergine/Zaalouk (Moroccan Roasted Eggplant Salad)

This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread. The cinnamon is not traditional, but I added it because cinnamon was featured in my favorite version of this at Café la Tolérance, Essaouira, Morocco.

Adapted from Lands & Flavors blog.

Ingredients

1kg or a little over 2 lbs of eggplant

2-3 garlic cloves, crushed

1½ teaspoons sweet paprika

1½ teaspoons cumin

¼ teaspoon (or more) red pepper flakes

1 teaspoon ground cinnamon

2 cups peeled and chopped tomatoes

½ cup water

1 teaspoon sea salt

black pepper, to taste

1 bay leaf

1 teaspoon lemon juice

¼ to ½ cup (a large handful) cilantro, chopped

olive oil for roasting the eggplant and for finishing the salad

Technique

Peel the eggplant, leaving a few strips of skin for color and structure, and slice lengthwise into ¼ inch thick slices. Drizzle a large parchment-lined baking sheet with a generous tablespoon of olive oil and arrange the slices evenly. Drizzle another generous Tablespoon of olive oil over the slices, sprinkle with a pinch of salt, and roast in a 450°F oven. Roast until the slices are cooked and browned, around 35 minutes. Once they are golden brown, remove from the oven and let cool for a few minutes on the counter.
In a large sauté pan over medium-high heat, add 1 tablespoon of olive oil and the garlic and cook for around 30 seconds. Add the paprika, cumin, cinnamon and hot pepper flakes and bloom the spices in the hot oil for 10 seconds before quickly adding the chopped tomatoes, water, salt, black pepper, and bay leaf. Let the sauce simmer for 5 minutes.
Now chop the cooked eggplant slices into bite-sized pieces. Add them to the sauté pan, stirring to combine. Reduce the heat to medium-low, cover, and let it simmer for another 5 minutes.
The eggplant should now be fully cooked and tender but shouldn’t have disintegrated. Remove from the heat and stir in the lemon juice and the chopped cilantro. Give it a taste for seasoning and adjust accordingly. Serve hot, warm, or room temperature with a drizzle of olive oil and a squeeze of lemon.

Spicebox Supperclub: Morocco

Hello Spicebox Supperclub fans! Sorry for the long hiatus.  We haven’t stopped having our supperclubs, but there was a pause in posting, as Linda took some time off to go to culinary school! (You can read my adventures here.).  We’ll catch you up on our culinary adventures.  In the meantime, let’s start with the most recent: Supperclub Morocco!

The inspiration for this meal came from Linda’s recent culinary externship/stage at Mourad, the Michelin-starred Modern Moroccan restaurant in San Francisco.  After that, Peter and Linda took a quick trip to Morocco, which was the most different and intriguing place they’d ever been.  The food has a unique history and flavor profile, which we recreated for our supperclub.  Think spices (coriander, cumin, paprika, saffron and dozens more).  Think flowers (rose, orange blossom).  Think mint.

As with all Spicebox Supperclub events, we began with cocktails.  Three this time! The curry and cardamom comes courtesy of the creative bar at Mourad.  Cheers!

 

Pamplemousse au Maroc (this makes 2 drinks)

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4-5 mint leaves muddled in the shaker.

2 oz gin

1/2 oz pomegranate simple syrup

3 oz grapefruit juice

1/4 oz lime juice

Several dashes of orange blossom water

Shake well and strain into cocktail glass.

Garnish: mint leave or rose petal.

 

The “Ilsa Lund” (Ingrid Bergman’ character in Casablanca)

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4-5 mint leaves muddled in the shaker.

1 oz vodka

1/2 oz citron vodka

1 oz orange juice

1/2 oz lemon juice

1/2 oz saffron simple syrup (saffron, cinnamon, cloves, fennel seeds, lemon rind, orange rind) (can use more for slightly sweeter and more flavorful)

 

Curry & Cardamom

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Bourbon 2oz
3/4 oz lemon juice
1/2 oz honey syrup (3:1 honey/hot water)
1/4 oz ginger syrup
3 dashes angustura bitters
1 dash cardamom bitters
Shake well with ice
Then add 1oz sparkling wine

Strain & pour (coupe glass preferred)

Add curry leaf on top

Serve & Enjoy!

 

 

Thanks for coming by! Come back soon!

Up next: the Moroccan feast