Zaalouk (Moroccan Aubergine Salad)
This warm Moroccan eggplant and tomato salad is spiced with cumin, paprika, and coriander, with plenty of olive oil and lemon.
Servings: 6 people
Ingredients
For the Roasted Eggplant / Aubergine:
- 2 Tbsp olive oil
- 2 lbs eggplant (aubergine) (1kg)
- fine sea salt (for sweating aubergine)
For the Zaalouk:
- 2 Tbsp olive oil
- 3 cloves garlic, finely chopped or crushed (or 2 tsp toum)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp whole cumin seed
- ½ tsp ground coriander
- 1 tsp urfa biber chili, ground (optional)
- 2 cups blanched and peeled tomatoes, chopped whole tinned tomatoes work here as well (600g)
- ½ cup water
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 1 tsp preserved lemon peel, finely chopped (optional)
- 1 whole bay leaf
- 1 Tbsp lemon juice
- 4 Tbsp cilantro (fresh coriander), coarsely chopped Plus extra for garnish, if desired.
Instructions
For the Roasted Eggplant / Aubergine:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with foil.
- Slice aubergine into thick (¾" / 2cm) rounds. Salt liberally and let sit for 30 minutes to allow the aubergine to sweat. Rinse off the salt, drizzle with olive oil and add a little extra salt, and bake at 400°F (200°C) for 35 minutes.
- Remove from the oven and allow to cool, then slice into bite-sized pieces.
For the Zaalouk:
- In a saucepan over medium heat add your olive oil. Once the oil is warmed add your garlic, paprika, cumin, cumin seeds, coriander, and urfa biber (if you have it). Cook until fragrant, about 2 minutes. Add your salt, pepper, tomatoes, preserved lemon, bay leaf, and the water and cook for 5 minutes. Finally, add your aubergine (eggplant) and cook for an additional 5 minutes.
- Remove from heat, stir in fresh coriander (cilantro) and lemon juice, and serve with warm bread.
Notes
As a main course with bread this will serve 4, 6-8 as part of a mezze.
