Zaalouk (moroccan salad)
Ceci
October 1, 2020
Moroccan cooking is rich in flavours and spices. It has a mix of influences from different cultures.
It has some similarities with the Mediterranean cooking, both use lots of vegetables. And one of them is the eggplant.
This recipe is “Zaalouk”. An eggplant and tomato based salad, tasteful and spicy. It’s like a moroccan version of “pisto” or “ratatouille”. It can be eaten warm or cold. As a starter or a side.
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Ingredients
Adjust Servings
| 1 large eggplant in dices | |
| 4 tomatoes in dices | |
| 2 garlic cloves | |
| 1 tbsp fresh coriander | |
| 1 tbsp tomato paste | |
| 2 tbsp olive oil | |
| 1/2 tsp cumin | |
| 1/2 tsp paprika | |
| Salt and pepper | |
| A handful of fresh parsley |
Directions
1.
Cook the eggplant
Place a pot with boiling water, lower heat and add the eggplant.
Cook for 15 minutes or until soft. Drain well and reserve.
If you prefer you can grilled them before to give a smoky flavour.
Mark as complete
2.
Prepare the tomatoes and garlic, and cook
Peel and cut the tomatoes in dices or if you prefer, you can grate them.
Add olive oil on a medium heat sauce pan and cook the chopped garlic, tomatoes and tomato paste.
After 5 minutes, add the eggplant and cook for another 15 minutes.
Mark as complete
3.
Add the spices and season
To finish, add the spices, salt and lemon juice and stir well. Cook for about 5 minutes or until you get the texture you like.
Remove from heat. Serve with a drizzle of Extra Virgen Olive Oil, fresh coriander and parsley.
Mark as complete
Notes
- I personally like to eat Zaalouk with some fresh baked pita bread or slightly toasted on the grill.
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