eggplant zaalouk

Zaalouk is a Moroccan salad, known throughout North Africa, that is often prepared with eggplant and which accompanies grilled meats, fish and tagines.

Eggplant Zaalouk

eggplants

tomatoes

garlic

parsley

paprika

cumin

chili powder

Salt

Pepper

Preheat the oven broiler.

Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.

Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.

Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.

Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.

Drizzle olive oil and add a pinch of chili powder.

Served warm or cold, this easy zaalouk recipe makes an amazing appetizer. It&#039;s full of flavor and make-ahead friendly (it tastes even better the next day). Add a side of pita or your favorite bread, and you are good to go!

Zaalouk (Moroccan Eggplant Salad)

eggplant,

Kosher salt

extra virgin olive oil

(diced)

garlic cloves, (minced)

smoked paprika

red pepper flakes

cilantro, (more for garnish)

water

lemon, (juice of)

Salt the eggplant: Place the eggplant cubes in a colander and toss with a good pinch of kosher salt. Set aside for a few minutes while you prepare the rest of the ingredients. When ready to cook, wipe the eggplant dry, removing excess salt.

Saute the vegetables: In a large non-stick pan (with a lid), heat about 2 tablespoons extra virgin olive oil), add the eggplant cubes, tomatoes, and minced garlic. Season with kosher salt, cumin, paprika, and red pepper flakes. Toss around for about 5 minutes or so, then add in the cilantro, parsley and about 1/3 cup of water.

Simmer: Bring the mixture to a boil, then turn the heat down. Cover the pan with the lid and allow the eggplant and tomatoes to simmer until very tender, about 20 minutes or so. Make sure to occasionally check and stir so nothing sticks to the pan, adding a little bit more water if needed.

Mash the eggplant and tomatoes: Once the eggplant and the tomatoes are very tender, stir in the lemon juice, and using a potato masher or the back of a fork to gently mash to your desired consistency (some people like it very smooth, I keep it a little bit chunky). Remove from heat.

Serve: Transfer the zaalouk to a serving bowl. At this point, you can serve it warm or you can allow it to come to room temperature. You can also refrigerate it to serve later. When you are ready to serve, top the zaalouk with a good drizzle of extra virgin olive oil, some fresh cilantro, and a dash of crushed red pepper flakes. Serve with pita bread or your favorite crusty bread.

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Eggplant Zaalouk

Zaalouk (Moroccan Eggplant Salad)

Top 2 eggplant zaalouk recipes from across the web

The most viewed eggplant zaalouk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Zaalouk

Zaalouk (Moroccan Eggplant Salad)

The most viewed eggplant zaalouk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine