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Hamilton Beach Commercial Blog


EXPEDITOR™ Mezze Platter - Zaalouk (Eggplant & Tomato Purée)

11:26 AM on November 9, 2017


We return to our EXPEDITOR™ mezze platter recipes this week with zaalouk, a dish popular in Moroccan cuisine. Our version includes roasted eggplant and stewed tomatoes that are prepared "concassée", which means that they are cooked down with garlic and spices to produce a rich flavor profile. 

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Zaalouk for Mezze Platter


500 g                    eggplant
350 ml                  water 
30 ml                    lemon juice
30 ml                    olive oil
30 ml                    minced garlic
2.3 g                     paprika
1.3 g                     ground cumin
800 g                    tomato concassée (recipe below)
30-60 ml               extra virgin olive oil
10 ml                    minced parsley
15 ml                    cilantro
to taste                 salt

Cooking Directions:

For roasting the eggplant

  1. Preheat oven to 425°F / 218°C
  2. Pierce the eggplant with a knife in several spaces to prevent it from exploding in the oven
  3. Place eggplant on a baking sheet and cover with foil
  4. Roast until the eggplant is tender but not mushy
  5. Remove eggplant and set aside to cool
  6. Combine water and lemon juice and set aside
  7. Once eggplant is cooled, peel and place the inner pulp into the water and lemon juice mixture to prevent discoloration. Set aside.

To stew the tomatoes

  1. In a sauté pan, heat the olive oil on medium heat
  2. Once oil is hot, add minced garlic, spices and sweat until garlic becomes translucent
  3. Add the tomatoes and continue to cook on medium heat until the mixture becomes drier and starts to thicken
  4. Reduce the heat and cook until the tomatoes are tender
  5. Once the tomatoes are tender, remove from heat and set aside to cool.

To make the Zaalouk

  1. Combine the eggplant pulp and tomato mixture in the jar of the EXPEDITOR™500 series culinary blender and pulse to make coarse.
  2. Add half of olive oil and herbs (parsley and cilantro) and pulse to incorporate.
  3. Taste and adjust as needed with salt.
  4. Transfer the mixture to a bowl and dress with extra virgin olive oil to serve. Yields 1kg or 4 portions with bread. 
Note:  This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
Download the EXPEDITOR Recipe Book, "A Signature of Flavor Worldwide"
Find out more about the EXPEDITOR™ Family of Culinary Blenders and get some additional culinary inspiration at culinaryblenders.com.  If you have an interesting story about your offerings, some recipes you would like to share with the rest of the HBC community, or an intriguing customer service experience to share, we would love to hear from you. The best stories will reference your name and your establishment, and could garner you some national or even international publicity. Please share your stories here


Topics: Featured, Recipes, EXPEDITOR, mezze platter

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Download the EXPEDITOR Recipe Book, "A Signature of Flavor Worldwide"