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Moroccan Zaalouk (Cooked Eggplant and Tomato Salad with Cumin, Garlic and Olive Oil)
The quintessential Moroccan cooked salad: tender eggplant simmered and mashed together with ripe tomatoes, fragrant garlic, warm cumin, sweet paprika, and rich olive oil into a luscious, smoky dip.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Large eggplants, peeled zebra-style and diced2 piece
- Ripe tomatoes, peeled and chopped3 piece
- Garlic cloves, minced3 clove
- Extra virgin olive oil4 tbsp
- Fresh lemon juice1 tbsp
- Salt1 tsp
Preparation Steps
1
Boil eggplant cubes in salted water for 10 minutes until tender, then drain thoroughly in a colander, pressing gently.
10 min timer
2
Heat olive oil in a skillet and cook chopped tomatoes with garlic, 1 tsp cumin, and 1 tsp paprika for 7-8 minutes until thick.
8 min timer
3
Add drained eggplant to the skillet and mash with the back of a wooden spoon or fork into the tomato sauce.
3 min timer
4
Cook for 10 minutes, stirring frequently until all moisture evaporates and dip is glossy and thick. Finish with lemon juice and serve.
10 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
