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Traditional Moroccan Zaalouk (Warm Cooked Eggplant and Tomato Salad)
Beloved Moroccan warm mezze salad: roasted tender eggplants gently mashed and simmered with ripe grated tomatoes, garlic, cumin, sweet paprika, olive oil, and fresh cilantro.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Large eggplants, partially peeled (striped) and cubed2 pc
- Large ripe tomatoes, coarsely grated (skins discarded)4 pc
- Garlic cloves, minced4 clove
- Extra virgin olive oil50 ml
- Sweet red paprika1 tbsp
- Ground cumin1 tsp
- Fresh cilantro and parsley, chopped3 tbsp
- Fresh lemon juice1 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Steam or parboil eggplant cubes for 10 mins until very tender; drain well in a colander.
10 min timer
2
Heat olive oil in a wide skillet, sautƩ garlic 1 min, then add grated tomatoes, paprika, cumin, and salt. Simmer 8-10 mins until reduced and thick.
10 min timer
3
Add cooked eggplant to the tomato sauce; mash roughly with a potato masher while simmering 8-10 mins until thick and glossy. Stir in cilantro, parsley, and lemon juice; serve warm or at room temperature with crusty bread.
10 min timer
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Nutrition Facts
per servingCalories
180
Protein
3.2g
Carbohydrates
16g
Fat
12g
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
