When North African neighbors meet for a meal, Zaalouk, a hot salad made of tomato and eggplant, is regularly on the menu. Even those not normally a fan of eggplant often find that they enjoy the savory, spicy flavor of this unique dish.
Pair this healthy side with bread for a vegetarian taste of Morocco at your next gathering.
Zaalouk Recipe
Serves 4
- 2 eggplants
- 1 teaspoon salt
- 6 tomatoes (peeled, deseeded, diced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon hot ground red pepper (to taste)
- ½ teaspoon cumin
- ⅓ cup olive oil
Directions
Peel and chop the eggplant, then boil it with ½ teaspoon salt until it’s soft. Drain it and mash.
Combine tomatoes, garlic, remaining ½ teaspoon of salt, spices, and oil in a saucepan over medium heat. Simmer for 10 minutes.
Add the mashed eggplant to the sauce and cook until the liquid is gone.
Drizzle with oil and serve with crusty bread.
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