Zaalouk (Moroccan Eggplant Salad)
User Reviews
5
8 reviews
Excellent
Zaalouk (Moroccan Eggplant Salad)
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This rich and vibrant Moroccan eggplant salad is all you need for a burst of flavour and colour to your table. It’s tangy, fragrant and super easy too. Ready to dip into the wonder of Zaalouk?
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Ingredients
- 2 eggplant (Aubergine) (Peeled and cubed - about 1-2inch cubes)
- 3 tbsp extra virgin olive oil
- 4 tomato diced/chopped
- 1 tsp salt
- 2 garlic cloves
- 1 tsp cumin
- 1 tbsp paprika
- 1 tsp harissa
- ¼ cup cilantro (chopped)
- extra virgin olive oil (for serving - optional)
Instructions
- Heat a large deep sauté pan over a moderate heat with the olive oil until hot then add the cubed eggplant. Fry for 7-8 minutes until browned and soft.
- Add the garlic and salt and fry for another 1-2 minutes.
- Add the cumin, paprika and harissa followed by the tomatoes, cilantro and a fresh grind of black pepper. Stir well to combine then add about 1 cup water.
- Bring to a simmer then reduce the heat to low and simmer gently, uncovered for 40 minutes until everything is soft. Add a little water if it becomes too dry, but be cautious not to make it too wet, the consistency should be rich and creamy. Remove from the heat.
- Using a fork, mash the eggplant chunks to create a creamier, but still rustic appearance.
- Stir in the lemon juice and leave to cool to room temperature.
- Decant to a bowl or platter and sprinkle with more cilantro/coriander and if you wish, a generous drizzle of extra virgin olive oil.
- Serve with crusty bread, flatbreads or Moroccan breads (khobz)
Notes
- Alternative cooking methods
- How you choose to cook the eggplant can change try one or all of the alternative methods.
- Blending or mashing
- Leftovers
- Storing
- Roasting - roast in a 450ºF/220ºC oven for 20-30 minutes until charred. Remove the flesh from the skins. Roast the tomato this way too.
- Grilling/BBQ - Roast for 20 minutes on a hot grill/bbq until charred on all sides. Rest briefly, then peel off the skins and discard. Grill the tomato too.
- To reach your desired consistency, you can choose to mash the zaalouk with a fork or blend in a food processor. I like mine slightly chunky so a fork is perfect, but a smoother consistency will be easier with a food processor.
- Leftovers are great spread on toast with other vegetables or a poached egg. Alternatively, pop some of the zaalouk with a little water into a small frying pan and break in a few eggs - pop on the lid and steam the eggs until cooked - like an Israeli shakshuka.
- Zaalouk will stay fresh in the fridge for 3-4 days (cover the surface with olive oil and it'll stay fresh for a few days longer).
- It'll stay good in the freezer for 3-4 months, just be sure to thaw it out completely before eating and eat at room temperature.
Nutrition Information
Show Details
Calories
122kcal
(6%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
408mg
(17%)
Potassium
587mg
(12%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1348IU
(27%)
Vitamin C
15mg
(17%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 408mg | 17% |
| Potassium | 587mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 15mg | 17% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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