(Cooked Eggplant & Tomato Salad)

Zaalouk is a beloved Moroccan dip made with roasted eggplants, juicy tomatoes, and a blend of aromatic spices. It’s perfect as a side dish, an appetizer, or simply scooped up with crusty bread.

Ingredients:

Ingredients:
​🍆 2 large eggplants (peeled and cubed)
​🍅 3 large tomatoes (peeled and chopped)
​🧄 3 cloves of garlic (minced)
​🌿 1/4 cup fresh parsley and coriander (finely chopped)
​🫒 1/4 cup extra virgin olive oil
​🧂 Spices: 1 tsp Cumin, 1 tsp Paprika, 1/2 tsp Salt, and a pinch of chili flakes 🌶️
​🍋 1 tbsp fresh lemon juice or vinegar

👩‍🍳Preparation Steps

🍳 Cook the Eggplants: In a large pan, add the cubed eggplants with a little water and a pinch of salt 🧂. Cover and simmer until tender (about 10–15 minutes), then drain any excess water.

🍅 Add & Mash: Add the chopped tomatoes, minced garlic 🧄, olive oil 🫒, and all the spices. Use a fork or a potato masher to crush everything together while cooking over medium heat for 10 minutes until the mixture thickens.

🌿 The Finish: Stir in the fresh parsley, coriander, and lemon juice 🍋. Cook for another 2 minutes, then serve your smoky Zaalouk warm or cold with fresh Moroccan bread (Khobz) 🥖.