Zaalouk: Moroccan Eggplant Salad [Vegan, Gluten-Free]
Zaalouk is a Moroccan salad, also popular throughout the Maghreb, which is often prepared with roasted eggplant that is mashed up with spices. Sometimes this roasted eggplant salad is prepared with zucchini, carrot, or pumpkin. It is often served with flatbread at the beginning of the meal as a salad... Read More
Ingredients You Need for Zaalouk: Moroccan Eggplant Salad [Vegan, Gluten-Free]
How to Prepare Zaalouk: Moroccan Eggplant Salad [Vegan, Gluten-Free]
- Preheat oven to grill setting.
- Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.
- Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin, and paprika.
- Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.
- Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.
- Drizzle olive oil and add a pinch of cayenne.
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I made it today but it was missing something; another recipe I did exactly how to cook it. It looked like Baba Ghanouj with tomato specks; I put it in a food processor after cooking 20 minutes and added 1 tablespoon of tomato paste. It was a light red color. Put more garlic in it and olive oil but it is still a baba ghanouj with tomatoes. It is good, but not what I thought it would taste or look like in the photo.
This preparation is also called baingan Bhartha in India. It is a delicous dish and eaten with naan or roti.