Zaalouk is a scrumptious cooked salad made with eggplants. It is one of my favorite salad dishes in Moroccan cuisine and I was thrilled when we learned how to make it at my cooking class at La Maison Arabe in Marrakech.
Zaalouk is most delicious when eaten with warm, crispy slices bread (Khubz). Zaalouk keeps for many days in the refrigerator, tasting better as time goes by. In fact it is recommended that you make this salad a day ahead.
Zaalouk Salad (Eggplant) at La Maison Arabe
1 medium eggplant
1 tsp. cumin, heaped
1 tbs. finely chopped parsley
1 large tomato, peeled, seeded and diced
2 cloves of garlic, chopped finely and mash with a little salt to taste
1 tsp. salt, to taste
1 tsp. sweet paprika, heaped
½ tsp. black pepper
Red chili powder to taste
½ tsp. vinegar
3-4 tbs. olive oil
• Completely or partially peel the eggplant and dice into very small cubes.
• In a frying pan, drizzle some olive oil and add the eggplant with the mashed garlic.
• Cover and cook on low heat with the lid on for 10 minutes.
• Once the eggplant starts to turn soft and brown, start mashing it down gently in the pan.
• Add the diced tomato along with the paprika, cumin, pepper and chili.
• Add about 2 tsp. of olive oil.
• Keep mashing until the tomato is cooked and all ingredients are well blended.
• About 5 – 10 minutes more.
• Add white vine vinegar before you turn the heat off and sprinkle with parsley before you serve.
• This eggplant salad can be served chilled or warm.