Zaalouk - Moroccan Eggplant and Tomato Salad

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 45 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. 5.
   Add the diced tomatoes, cumin, paprika, coriander, and cayenne pepper (if using). Cook for about 10 minutes, until the tomatoes have softened.
6. 6.
   Meanwhile, roughly chop the roasted eggplants and add them to the skillet. Stir well to combine.
7. 7.
   Reduce the heat to low and let the mixture simmer for another 15-20 minutes, stirring occasionally, until it thickens.
8. 8.
   Season with salt to taste.
9. 9.
   Remove from heat and let it cool slightly before serving.
10. 10.
    Garnish with fresh cilantro and serve warm or at room temperature.

Treat your ingredients with care...

• Eggplants — Make sure to prick the eggplants with a fork before roasting to prevent them from bursting in the oven. This will also allow the smoky flavors to penetrate the flesh more effectively.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• Adjust the amount of cayenne pepper according to your spice preference.
• Serve Zaalouk with warm crusty bread for a delightful combination of textures.
• Leftover Zaalouk can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the dish by adding chopped fresh herbs like parsley or mint for an extra burst of freshness.

Serving advice

Zaalouk is best served warm or at room temperature. It can be enjoyed as a dip with crusty bread, as a side dish alongside grilled meats or tagines, or as a topping for sandwiches and wraps.

Presentation advice

To enhance the presentation, garnish the Zaalouk with a drizzle of olive oil and a sprinkle of paprika. Serve it in a shallow bowl or on a platter, allowing the vibrant colors of the dish to shine through.