Moroccan Zaalouk (Eggplant Salad) Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
6 Servings
Ingredients
  • 3 medium-sized eggplants, halved lengthwise
  • 4 tomatoes, chopped
  • 4 cloves garlic, minced
  • 3 teaspoons cumin
  • 3 teaspoons mild paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 3 tablespoons olive oil
  • 3 tablespoons parsley, roughly chopped + ¼ cup parsley leaves for garnishing
  • 3 tablespoons cilantro, roughly chopped
  • 1 lemon, sliced
Directions
  1. Preheat the oven to 425 F.
  2. Line a baking sheet with parchment paper. Place the sliced eggplants onto the tray, cut side down, and roast in the oven for 30-40 minutes or until the skin is blackened and wrinkly.
  3. Remove the eggplants from the oven and allow to cool.
  4. Using a spoon, scoop out the soft flesh of the eggplant. Discard the skins.
  5. To a medium-sized pot, add the chopped tomatoes, minced garlic, cumin, paprika, cayenne, salt, pepper, olive oil, parsley, cilantro, and cooked eggplant flesh. Place the pot over medium heat and bring to a gentle simmer.
  6. Cook the zaalouk for 25 minutes, covered, stirring intermittently. Use a spoon to mash the mixture and assist in breaking down the eggplant and tomatoes.
  7. Serve the zaalouk warm or cold, on its own or with fresh bread. Garnish with the parsley leaves and lemon wedges.