Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)

Name: Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large eggplants; 2 tomatoes; 2 hot green peppers chopped finely; 4 cloves garlic; 1 teaspoon cumin; ¼ cup olive oil; Juice of ½ a lemon; salt and pepper to taste; 2 large eggplants; 2 tomatoes; 2 yellow red; 2 teaspoons paprika powder; 2 teaspoons cumin; 2 garlic cloves; ¼ cup olive oil; ½ lemon, juice of; 1 handful fresh basil; salt and pepper, to taste

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5.0

120 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
194 kcal
Course
Appetizer
Cuisine
Israeli

Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)

Ethan Patterson

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Zaalouk is a delicious Moroccan eggplant and tomato dip with spicy pepper. Serve this roasted eggplant as salad or dip with olive and spice.

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Ingredients

Servings

Zaaluk roasted eggplant salad:

2 large eggplants
2 tomatoes chopped finely
2 hot green peppers chopped finely seeds removed
4 cloves garlic minced
1 teaspoon cumin
¼ cup olive oil
Juice of ½ a lemon
salt and pepper to taste

Tomato-basil roasted eggplant salad:

2 large eggplants
2 tomatoes chopped finely
2 yellow red or orange peppers (or a mix thereof)
2 teaspoons paprika powder
2 teaspoons cumin
2 garlic cloves
¼ cup olive oil
½ lemon, juice of or 4 tsps red wine vinegar
1 handful fresh basil
salt and pepper, to taste

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Instructions

Turn on the oven or grill to a high heat. Arrange the eggplant on an aluminum-covered baking sheet (or better yet, directly on the grill), and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.
Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.
Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Equipments used:

Nutrition Information

Show Details

Calories 194kcal (10%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 9mg (0%) Potassium 693mg (20%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 576IU (12%) Vitamin C 15mg (17%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 194 kcal

% Daily Value*

Calories	194kcal	10%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	9mg	0%
Potassium	693mg	15%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	576IU	12%
Vitamin C	15mg	17%
Calcium	37mg	4%
Iron	1mg	6%