Zaalouk – Moroccan Eggplant & Tomato Salad
My husband's family is from Morocco, and my family is from Iraq, so I love blending both cultures and flavors in my cooking. This is one of my favorite salatim on Shabbat… but honestly, I could eat it every single day 😂 Smoky eggplants, garlicky tomatoes, warm spices- the best! Serve it with fresh challah or pita and enjoy every bite!
30 minutes
Serves 6
Instructions
- 1.Set your oven to high broil and place the eggplants on a baking pan.
- 2.Broil them until the skin collapses and the eggplants are soft.
- 3.Scoop out the inside of the eggplants and place it in a small frying pan.
- 4.Add the shredded tomatoes, minced garlic, salt, sugar, paprika, cumin, and olive oil.
- 5.On low heat, stir until everything is well combined and the liquid has evaporated—this will take about 20 minutes. (Be patient 😂)
- 6.Place the Zaalouk on a nice plate and garnish with chopped cilantro.
Ingredients
- •2 eggplants scored with a knife
- •3 Roma tomatoes shredded
- •3 minced garlic cloves
- •1 teaspoon of salt
- •1 teaspoon of sugar
- •1 teaspoon of paprika
- •1/2 teaspoon of cumin
- •1/3 cup of extra virgin olive oil
- •Chopped cilantro for garnish
Instructions
- 1.Set your oven to high broil and place the eggplants on a baking pan.
- 2.Broil them until the skin collapses and the eggplants are soft.
- 3.Scoop out the inside of the eggplants and place it in a small frying pan.
- 4.Add the shredded tomatoes, minced garlic, salt, sugar, paprika, cumin, and olive oil.
- 5.On low heat, stir until everything is well combined and the liquid has evaporated—this will take about 20 minutes. (Be patient 😂)
- 6.Place the Zaalouk on a nice plate and garnish with chopped cilantro.
