Traditional Moroccan Eggplant Salad
This hot Moroccan eggplant salad (Zaalouk) combines cooked eggplant, tomatoes and classic spices and can be eaten as an accompaniment or alone with lots of bread.
Ingredients
- 3 medium tomatoes
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 3 cloves of garlic, minced
- 1 large eggplant (~5 cups chopped)
- (optional) 3 tablespoons olive oil*
- 1 tablespoon tomato paste
- 1/3 cup finely chopped cilantro and parsley
- 1/2 teaspoon paprika
- pinch of salt
Instructions
First, bring a large pot of salted water to a boil. Wash the eggplant, cut the ends and cut it into large pieces. Boil the eggplant until it is cooked through, about 15 minutes
Then, while the eggplant is boiling, cut the ends of the tomatoes and grate them until all the seeds and flesh are removed and the skin remains. Discard the skin.
In a large saucepan over medium heat, combine the grated tomato, optional olive oil, garlic and spices. Then add the tomato paste and cook everything for a few minutes until the liquid has reduced.
Once reduced, add the eggplant and cilantro / parsley mixture. Mix well and mash with a potato masher until the mixture is well mixed.
Garnish with parsley.
Happy Cooking Time.
