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Zaalouk is a Moroccan roasted vegetables salad. Chef Nir Messika prepares his family’s recipe, which he learned from his mother Yaffa, as a bruschetta with the addition of seasonal greens and cheese.
- 1 large eggplant
- 3 small red peppers
- 8 slices sourdough bread
- For the marinade:
- 4 tablespoons vinegar
- 5 tablespoons olive oil
- 1 teaspoon white sugar
- ½ tablespoon salt
- 2 garlic cloves, crushed
- A handful of basil leaves, chopped
- To serve:
- 9 ounces / 250 grams goat cheese such as Sainte-Maure, or a yogurt stone
- A handful of fresh hyssop leaves
- A handful of fresh cilantro leaves
- Olive oil
- Roast the peppers and eggplant separately over an open flame until their skin is charred all over.
- Transfer the peppers to a plastic bag or container, seal and let cool for 30 minutes. Peel the skins, remove from seeds and cut into thin strips. Transfer to a bowl.
- Meanwhile, cut the eggplant in half and remove the flesh with a spoon. Finely chop and add to the bowl with the peppers.
- Mix the marinade ingredients in a bowl, add to the vegetables and mix well.
- Toast the bread slices under the broiler, in a griddle pan, or with a blow torch.
- Place a spoonful of zaalouk on each toast, add sliced goat cheese or grate the yogurt stone on top. Finish with a drizzle of olive oil and a sprinkle of fresh hyssop leaves and cilantro.