Moroccan Zaalouk

Recently, I was having some computer issues which hopefully have been resolved. I have been making a lot of dishes which I've already blogged like: berry cobbler, creamed spinach, and snickerdoodle cookies. I have been trying some new recipes too. Yes, I have a few more Moroccan recipes. As my oldest daughter said to me, "You really do like Moroccan food, huh." Don't worry this week will be the last of the Moroccan foods for awhile. I'm moving onto making some Japanese food in a couple of weeks. Back to my Moroccan food expedition, I made some zaalouk which is a tomato and eggplant dip. I really liked this recipe. My children liked it. My husband hesitantly tried it and he even liked it. He will tell you that you can't even taste the eggplant. If you are going onto your own Moroccan food expedition, you should make this recipe. I will say this is my second favorite Moroccan recipe. My favorite recipe I will be posting later.

Zaalouk (Eggplant and Tomato dip)
1 large eggplant
4 large ripe tomato (chopped and seeded)
3 clove of garlic, minced
1/3 cup fresh parsley, chopped
1 Tbsp smoked paprika
2 tsp cumin
2 tsp salt
pinch of cayenne pepper
1/4 cup olive oil
1/3 cup water
1 small wedge of lemon

Directions:

1. Preheat oven to 450 degrees F. 
2. Line a baking sheet with parchment paper.
3. Cut the eggplant in half. Place the eggplant onto the parchment paper.
4. Roast the eggplant for 30 minutes.
5. Remove the eggplant from the skin.
6. Add the eggplant to the chopped tomatoes and mash.
7. In a medium pan, heat the eggplant, tomato, olive oil, garlic, paprika, cumin, salt, and cayenne.
8. Heat the mixture for 10 minutes while stirring and mashing the mixture. 
9. Squeeze the eggplant with a slice of the lemon.
10. Continue to stir and mash for another 5 minutes. 
11. Remove from the heat and serve either hot or cold.
12. Serve with some Moroccan bread. 

Recipe adapted from About.com

Two years ago.......................I made Italian Omelet.
Three years ago.....................I made English pancakes. 

Did you already know.................
-Eggplant is actually a fruit.
-Eggplants are related to tomatoes.
-Another name for eggplant is aubergine.

Eggplant Parmesan

Every time we eat at Olive Garden, I order Eggplant Parmesan. My husband does think I'm crazy. My kids have tried it and like it but they always order something else. Well, I have been receiving eggplant from my farm share lately so I decided to try making it for the kids. My son even at the leftovers the next day. I really liked this recipe a lot. I really can't think of a better way to use up my eggplant.

My poor lonely eggplant! 

Eggplant Parmesan
2 medium eggplants, peeled and cut in 1/2 inch slices
2 tsp salt
1/2 cup flour
4 tsp olive oil, divided
1 cup milk
2 tsp butter
1 cup dry bread crumbs
1 tsp oregano 
3/4 cup Parmesan cheese, shredded
1jar of marinara sauce
 8 oz. mozzarella cheese, slice into thick pieces

Directions:

1. In a colander, place the sliced eggplants.
2. Sprinkle the eggplant with salt and allow to sit for 30 minutes.
3. Preheat oven to 350 degrees F. 
4. Rinse and pat dry.
5. On a plate, sprinkle the flour. Set aside.
6. In a bowl, mix 2 tsp olive oil with the milk. Set aside. 
7. On a plate, combine the bread crumbs with the oregano and Parmesan cheese. Set aside.
8. In a large baking dish, pour the marinara sauce. Set aside.
9. Dip the eggplant into the flour mixture. Shake any excess flour off.
10. Dip the eggplant into the milk mixture.
11. Dip the eggplant into the bread crumbs to coat. 
12. Heat a large skillet over medium heat.
13. Add the olive oil and 2 tsp butter.
14. Add the coated eggplant and cook until golden brown.
15. Place the golden eggplant into the baking dish. 
16. Top the eggplant with slices of mozzarella cheese. 
17. Bake the eggplant for 10 minutes. 
18. Top with some of the marinara sauce before serving. 

Recipe adapted from Recipelion.

One year ago...............................I made Lemon Bars.
Two years ago.............................I made PB American Beauty Cake.

Did you already know......................
-Eggplant is classified as a fruit.
-Eggplant does contain small traces of nicotine.
-In ancient Asia, some aristocratic would dye their teeth black by using the skin of eggplant. (It is said to prevent tooth decay.)

Ravioli with Roasted Vegetables

You would think I'm trying to torture my children by making a dish with a lot of vegetables but they liked it. My husband thought we were torturing him though. He did eat the ravioli and some of the chard but nothing else. No eggplant for him. I tried cooking the ravioli by boiling then in a skillet and baking. I think the baking way is easier since I just added the ravioli with the roasted vegetables. The skillet way tends to give a nice crispness but it sticks easier to the pan. I'm going to use the baking method since I like the easier method plus less cleanup after.

Ravioli with roasted vegetables
3 medium zucchini, chopped
1 eggplant, chopped
1/2 yellow onion, chopped
3 cloves of garlic, minced
1 tsp olive oil
1 tsp oregano
1 cup swiss chard
1 package frozen ravioli
salt and pepper to taste
1 Tbsp balsamic vinegar
1 Tbsp butter, melted

Directions:

1. Preheat oven to 450 degrees F.
2. Bring a pot of water to boil for the ravioli.  
3. Arrange the zucchini, eggplant, onion, and garlic onto a baking sheet.  
4. Toss the vegetables with the oregano and the olive oil.
5.  Season with salt and pepper.   
6. Roast the vegetables for 15 minutes.
7. Cook the swiss chard and ravioli in the boiling water for 8 minutes.
8. Drain the water from the swiss chard and ravioli.
9. Turn the vegetables.
10.  Add the swiss chard and ravioli to the baking sheet. 
11. Bake the ravioli and vegetable for 15 minutes.
12. Drizzle with the balsamic vinegar and melted butter.
13. Season with salt and pepper to taste.

Recipe by Jen of Sweet Morris.

One year ago............................I made Lots of Chocolate Chip Cookies.
Two years ago..........................I made Bangers and Mash.

Did you already know............
-The small and medium zucchini has more flavor than the larger ones.
-Zucchini has more potassium than a banana.
Other names for zucchini are courgette, summer squash, green squash, and Italian squash.