Moroccan salads: zaalouk

What is zaalouk salad?

Zaalouk is a tasty Moroccan eggplant-based salad that is very easy to prepare. It is characterized in particular by the way of cooking the aubergines, which are first roasted on the stove, then skinned and finally stewed with tomatoes and spices. Thanks to this step, the aubergine acquires not only more flavor, but also a particular consistency.

Curiosity: if you receive an invitation to a Moroccan dinner, remember that in Morocco you eat with your hands, using the bread that is used as cutlery.

Ingredients for 2 servings

• 1 eggplant
• 4 tomatoes
• 3 cloves of garlic
• fresh coriander
• 1 teaspoon of paprika powder
• 1 teaspoon of cumin
• salt and pepper
• 4 tablespoons of water
• extra virgin olive oil

 

Steps to Make It

Turn on the heat and brown the eggplant over the stove. Let it cool on a plate, cut off the end, remove the peel and cut it into cubes. Now heat a little oil in a pan. Peel the garlic and mash it, then add it to the oil. Add the eggplant and mix. Wash the tomatoes and cut them into cubes. Add them to the eggplant. Mix everything and sprinkle with paprika. Add the cumin seeds, pepper and pour a little cold water to facilitate cooking. Mix everything carefully. Sprinkle with fresh cilantro and mix again. Cover the pot with a lid and turn the heat down. Cook for 30 minutes on low heat, checking every so often that the eggplant do not stick to the pot. Serve the Zaalouk salad hot or cold with bread.