Zaalouk – Moroccan Eggplant Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large eggplant (s), approx. 450 g
- 3 tomato (s), peeled and diced, approx. 450 g
- 1 tablespoon tomato paste
- water, room temperature
- 65 g parsley, smooth, chopped
- 65 g coriander, chopped, alternatively 1 teaspoon round
- 1 teaspoon vinegar, optional
- 2 tablespoon olive oil
- 1 clove garlic, crushed
- 1 teaspoon paprika powder, noble sweet or hot pink, your choice
- 0.5 teaspoon ½ salt
- 0.25 teaspoon ¼ black pepper, ground
Print Recipe
Pin Recipe Instructions
- Peel and dice the aubergine. You can either peel the whole eggplant or just half the skin, depending on your preference. Boil the eggplant cubes in salted water for 20-30 minutes. Now remove the aubergine cubes from the water and squeeze them out with a spoon until all the excess water has escaped. Heat a pan over medium heat. Briefly toast the tomato paste, then add the tomatoes, aubergines, olive oil, garlic and spices and cook for 30 minutes. While the eggplants and tomatoes are cooking, mash them with a wooden spoon until you have a puree. If you prefer something a little bit more chunky, just stir it normally. In the last 5 minutes, add the vinegar (but not a must) to the eggplant and tomato puree. Zaalouk is served either hot or cold with bread. Tip for a faster and more chunky version: You can also sauté the abergine cubes with chopped garlic in oil, then cover and simmer for 15 minutes on medium-low heat. Place the aubergine in a sieve lined with kitchen paper and allow to drain. Briefly toast the tomato paste in the same pan, then add the tomato cubes and mix. Steam everything briefly, then add the spices and mix. Add 1 dash of water, mix and cover. Let the tomatoes simmer on medium to low heat for 15 minutes. Uncover and add the drained aubergines. Finally, heat everything together for 5 minutes.
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