Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)

 

Ingredients

For the Salad:

• 1 large eggplant, peeled and coarsely chopped

• 4 large tomatoes, peeled, seeded, and chopped

• 3 cloves garlic, finely chopped

• 1/4 cup coarsely chopped fresh cilantro

• 1/4 cup coarsely chopped fresh parsley

• 1 tablespoon paprika

• 1 tablespoon cumin

• 1 1/2 teaspoons salt

• 1/4 cup extra-virgin olive oil

• 1/3 cup water

• 1/8 teaspoon cayenne pepper, more to taste, optional

• 1 lemon wedge, optional

For Serving:

• Extra-virgin olive oil, or chili oil

• 1 loaf crusty bread

Steps to Make It

• Gather the ingredients.

• Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.

• With a spoon or potato masher, crush and blend tomatoes and eggplant.

• Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.

• The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.

• Drizzle olive oil—or chile oil if you like spicy food. Serve with sliced crusty bread.

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Complete Recipe