When North African neighbors meet for a meal, Zaalouk, a hot salad made of tomato and eggplant, is regularly on the menu. Even those not normally a fan of eggplant often find that they enjoy the savory, spicy flavor of this unique dish.
Pair this healthy side with bread for a vegetarian taste of Morocco at your next gathering.
Zaalouk Recipe
Serves 4
- 2 eggplants
- 1 teaspoon salt
- 6 tomatoes (peeled, deseeded, diced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon hot ground red pepper (to taste)
- ½ teaspoon cumin
- ⅓ cup olive oil
Directions
Peel and chop the eggplant, then boil it with ½ teaspoon salt until it’s soft. Drain it and mash.
Combine tomatoes, garlic, remaining ½ teaspoon of salt, spices, and oil in a saucepan over medium heat. Simmer for 10 minutes.
Add the mashed eggplant to the sauce and cook until the liquid is gone.
Drizzle with oil and serve with crusty bread.
Main photo on iStock
Original article: https://frontiersusa.org/blog/zaalouk-recipe