Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)
A traditional Moroccan cooked salad featuring eggplant, tomatoes, garlic, and spices, typically served as a savory dip with crusty bread.
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Instructions
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In a large pot or skillet, combine 1 large peeled and chopped eggplant, 4 peeled, seeded, and chopped tomatoes, 3 cloves chopped garlic, 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 extra-virgin olive oil, 1/3 cup water, and 1/8 teaspoon cayenne pepper.
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Cover the pot and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
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Uncover, then crush and blend the eggplant and tomatoes using a spoon or potato masher. Incorporate 1 lemon wedge if desired.
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Continue simmering uncovered for 10 minutes until the liquids have reduced and the mixture can be stirred into a heap.
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Drizzle with extra-virgin olive oil or chile oil and serve with sliced crusty bread.