Morocco • Salad

Zaalouk Eggplant Tomato Salad

Name: Zaalouk Eggplant Tomato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: 2 aubergines, about 700 g; 4 tomatoes, chopped; 3 garlic cloves, minced; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp salt; 2 tbsp lemon juice; 15 g coriander and parsley, chopped

Make zaalouk eggplant tomato salad at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Morocco's cuisine.

VeganSavory

Prep20 min

Cook40 min

Servings4

Zaalouk Eggplant Tomato Salad — Category illustration (not this exact prepared recipe). Armineaghayan · CC BY-SA 4.0 · Wikimedia Commons; full source/license: /credits

Method

01
Step 1
Cut aubergines into 2 cm cubes. Steam or simmer in a little water for 15 minutes until soft, then drain well.
02
Step 2
Heat olive oil in a wide pan and add tomatoes, garlic, cumin, paprika and salt.
03
Step 3
Simmer 15 minutes until tomatoes break down.
04
Step 4
Add aubergine and mash lightly with a spoon. Cook uncovered for 10 minutes, stirring, until thick.
05
Step 5
Finish with lemon juice and herbs. Serve warm or at room temperature with bread.

Nutrition

Nutrition has not been calculated for this recipe.

Editorial recipe. Preparation may vary by region; not independently kitchen-tested.

Source: BestFoodBook original editorial recipe; not kitchen-tested

Zaalouk Eggplant Tomato Salad

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition