Zaalouk is a traditional Moroccan cooked salad made from eggplant, tomatoes, garlic, and flavorings such as cumin, paprika, coriander, and parsley. Although it can be served on its own, Zaalouk is also often served as a side dish, a spread for sandwiches, or a dip when it is paired with crusty bread.
While Zaalouk is a relatively simple combination of eggplant and tomato, it can vary quite a lot. Some of this is in different areas, but even one cook may make it different ways depending on how they plan to use it. The main differences are how the eggplant is prepared – you’ll see frying, roasting, grilling and boiling – the seasoning and texture. Some versions are more chunky, others very smooth. Recipe Ingredients
1 large eggplant, peeled and chopped, 4 large tomatoes, peeled, seeded and chopped, 3 cloves of garlic, finely chopped, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1 tablespoon paprika, 1 tablespoon cumin, 1 1/2 teaspoons salt, 1/4 cup olive oil, 1/3 cup water, 1/8 teaspoon cayenne pepper (optional), Small wedge of lemon (optional), Extra Virgin Olive Oil for garnish Preparation
Add all ingredients, except the lemon wedge (if you will be using it), to a large pot, place over medium heat, cover and leave to simmer for 10 minutes, stirring occasionally. When the ingredients have boiled, use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you are using the lemon wedge, add it at this point. Read also: Make Succulent Poundo Potatoes Afresh In 30 Minutes
Continue simmering the mixture, uncovered, for 10 minutes. Your Zaalouk is ready when the liquids are reduced and the mixture can be stirred into a heap in the center of the pan. Serve warm or cold with crusty bread.