Eggplant Zaalouk

Every holiday, I like to come up with a different cooked salad to add to my repertoire.

This time, it’s Zaalouk - a classic!

Made of primarily 2 ingredients: tomatoes and eggplant. Its a great combination of Mediterranean flavors that encapsulates the essence of Moroccan cuisine, making it a favorite in many households.

• 1 eggplant

• 4 tomatoes

• 4 garlic cloves, minced

• 1/3 cup olive oil + 2 tbsp

• 1 tsp paprika

• 1 tsp cumin

• 2 tsp salt

• 1/2 tsp black pepper

• 1/2 lemon

• 1/4 cup chopped cilantro

DIRECTIONS:

1. Start by roasting your eggplant: Preheat oven to 400 F. Line a baking sheet with parchment paper. Slice your eggplant in half lengthwise and drizzle 1 tbsp of olive oil on the flesh of each half. Place face down on parchment paper. Bake for 40 minutes or until nicely grilled flesh. Scrape flesh, discard skin. Set aside.

2. Slice an X shape at the bottom of each tomato, just through the skin. Boil in water in a pot until skin can visibly be removed from that X. Set aside to cool. Peel and cube tomatoes.

3. Heat a large pan at medium heat. Add eggplant flesh, cubed tomatoes, minced garlic and olive oil. Cook down until tomatoes are very soft, and almost no liquid remain. Lower heat to a simmer.

4. Add paprika, cumin, salt and pepper. Continue cooking down for about 30 minutes.

5. Before serving: Lay on a plate, press lemon juice and sprinkle cilantro on top.

For full video, click here.

Enjoy,

Guila