Aubergine salad – Zaalouk
Last update November 18, 2024
gluten free
vegan
vegetarian
- Cooking time : ~45 minutes
Zaalouk is a popular Moroccan salad made primarily with eggplant and tomatoes. This flavorful and versatile dish is often served as a cold or room-temperature appetizer, side dish, or dip. It’s known for its smoky, tangy, and spicy flavors, making it a staple in Moroccan cuisine. Here’s how you can prepare this delicious salad:
Required Ingredients
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- Eggplants
- Tomato
- Chopped parsley and cilantro
- Salt and pepper
- Cumin
- Paprika
- Turmeric
- Ginger
- Olive oil and sunflower oil
Cooking Instructions
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Making tomato sauce
- Grate the tomatoes in a pan (or use tomato sauce if you have any), then add the chopped garlic, coriander, and parsley.
- Add half a teaspoon each of ginger, turmeric, cumin, and paprika.
- Stir everything together and place the pan over low heat.
- Slice or cut the eggplants into circles.
- Use vegetable oil to fry the aubergines.
- Fry the eggplants
- After the aubergines are fried and the sauce is cooked, remove the sauce from the heat, add the fried aubergine to the sauce, and mash everything together.
- Add two teaspoons of lemon juice and one teaspoon of cumin.
- As decoration, add a little coriander to the top.
- You can serve it hot or cold.
Notes
- Make sure the circles you cut out of aubergines are not overly thick or thin. When fried, thin circles burn quickly and turn into "chips," while thick circles absorb oil.
- If you are making the minced meatball dish the same day, you can skip making the tomato sauce for the aubergines. The meatball sauce can also be used to make the aubergine salad.
