• Cut the eggplants into 1 cm thick slices, salt them and let them drain. Rinse the eggplant rings, squeeze them and pat them dry. Fry the eggplant rings in hot oil, drain and coarsely chop.

Step 2:

• In a skillet over low heat, place the tomatoes, tomato puree, garlic clove, water and spices for Chermoula. Cover and cook the tomato for 8 to 10 minutes.

Step 3:

• Add the eggplants and continue cooking for 3 minutes before adding the chopped cilantro.

Step 4:

• Remove from the heat, serve the Zaaluk with warm or cold eggplant

total time: 45m Number of people: 4

INGREDIENTS of SEFFA WITH DRIED GRAPES AND ALMONDS

• 360g steamed angel hair
• 10 cl milk
• 1/2 tsp. 1 teaspoon salt
• 2 c. orange blossom water
• 150 g raisins
• 40 g butter
• 50 g icing sugar

To serve :

• 200 g hulled almonds, roasted and crushed
• 2 c. icing sugar
• 1 C. cinnamon

PREPARATION  of SEFFA WITH DRIED GRAPES AND ALMONDS:

1. Salt the milk and heat it. Wash the raisins and finely chop them.
2. Take a large dish, the flatter the dish the better in my opinion, Then place the Vermicelli while it's still hot and pour the butter all over it.
3. Drizzle the vermicelli with hot milk, orange blossom water, then stir in the raisins and icing sugar.
4. Now place the Vermicelli in your favorite dish. So it can be called traditional Moroccan food you should sprinkle crushed almonds, icing sugar and cinnamon to get that Moroccan food flavor.