Bohémienne
This dish closely resembles zaalouk, but the eggplant is not grilled so there is no smokey taste, and Italian herbs are added to the dish, instead of spices. Typical from the South of France, this dish will make the perfect vegetable side to Moroccan lentils and tomato rice with herbs!
Recipe inspired from France Vegetalienne.
Ingredients
- 1 kg eggplant, chopped into cubes
- 750g tomatoes, chopped
- 250 onions, chopped
- 9g crushed garlic
- 24g olive oil
- 2 tsp Italian herbs
- 4 basil leaves, or 3/4 tsp dried basil.
- 1 tsp salt
- pepper to taste
Instructions
- Cover eggplants with coarse salt in a colander, and let them render their juice. Remove the majority of the salt, pat them dry with paper towels, and reserve.
- Heat up olive oil in a large pan, and fry the onions over medium heat.
- Add the eggplants, stirring well, and keep cooking for a while.
- Add tomatoes and garlic, reduce heat. Let them cook gently, stirring constantly so that the vegetables do not stick to the bottom of the pan and crushing them with a wooden spatula against the sides of the pan.
- Add Italian herbs, basil, salt and pepper. If you cook it longer, it will turn into a dip that can be served on bread, but if you cook it for a shorter time, it will keep more moisture and can be eaten as a side vegetable dish with any other Mediterranean-style dishes, such as Moroccan lentils and tomato rice with herbs.