Moroccan Eggplant Aubergine Salad Recipes

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

EGGPLANT ZAALOUK

Steps:

• Preheat the oven broiler.
• Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.
• Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.
• Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.
• Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.
• Drizzle olive oil and add a pinch of chili powder.

MOROCCAN ZAALOUK RECIPE

Steps:

• Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
• Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
• Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
• Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
• Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
• Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

MOROCCAN EGGPLANT AND CHICKPEA SALAD WITH ZAATAR

Steps:

• To make zaatar, grind thyme and oregano in a coffee/spice grinder or by hand, in a pestle and mortar. Dry roast sesame seeds in a medium-hot pan until golden, remember to stir often. Mix ground herbs, sesame seeds, sumac and salt together and you're good to go.
• Heat up a griddle pan. Slice your aubergine, brush some olive oil on it and rub it with Zaatar spice. Grill aubergine slices on a hot pan until charred on both sides and cooked through.
• Whisk all of the dressing ingredients together with a hand whisk.
• In a mixing bowl, mix together salad ingredients. Season to taste and transfer to a serving platter or salad bowl. Sprinkle with fresh mint and coriander.

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Steps:

• 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.