Zaalouk Moroccan Eggplant Salad Recipe 445

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Moroccan Zaalouk (Cooked Eggplant and Tomato Salad) image

Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. It's usually served as a dip with crusty bread.

Provided by Christine Benlafquih

Categories Appetizer Salad Side Dish Salad

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

For the Salad:
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
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, optional
Lemon wedge, optional
For Serving:
Extra-virgin olive oil garnish
1 loaf crusty bread

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.

Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

EGGPLANT ZAALOUK

Eggplant Zaalouk image

Zaalouk is a Moroccan salad, known throughout North Africa, that is often prepared with eggplant and which accompanies grilled meats, fish and tagines.

Provided by Mike Benayoun

Categories Appetizer

Time 55m

Number Of Ingredients 9

Ingredients

2 eggplants
2 tomatoes
3 cloves garlic
1 bunch parsley
1 teaspoon paprika
1 teaspoon cumin
A pinch of chili powder
Salt
Pepper

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.

ZAALOUK (MOROCCAN EGGPLANT SALAD) RECIPE - (4.4/5)

Zaalouk (Moroccan Eggplant Salad) Recipe - (4.4/5) image

Provided by TeeSquared

Number Of Ingredients 10

Ingredients

1 eggplant, approximately 1 lb.
1 lb. ripe tomatoes, peeled and chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 tablespoons ea. parsley & cilantro, finely minced
1/2 teaspoon salt (to taste)
1/4 teaspoon freshly ground black pepper
1 tablespoon lemon juice

Steps:

Preheat the oven to 375 degrees. Prick the eggplant in several places with a fork, and place into a small baking pan. Bake until tender, 50 to 60 minutes. Then, remove it from the oven, let it cool a bit, then peel and dice. In a medium non-stick skillet heat the oil over medium-high heat. Add the tomatoes and cook, stirring occasionally, for 5-6 minutes. Add the eggplant, garlic, spices, parsley and cilantro. Bring to a simmer, then reduce the heat to low, cover and cook, stirring occasionally, until most of the liquid has reduced, approximately 20-25 minutes. Season to taste with salt and pepper, then transfer the mixture to a serving dish, and stir in the lemon juice. Garnish with parsley leaves, if desired. Serve at room temperature with Moroccan bread.

PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK

PAULa WOLFERT'S MOROCCAN EGGPLANT ZAALOUK image

This amazing cooked Moroccan salad from Paula Wolfert's The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.

Provided by fognozzle2030

Categories Moroccan

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium eggplants (about 3/4 lb each)
1/3 cup extra virgin olive oil, divided
2 cups drained chopped canned tomatoes or 1 lb fresh tomato, peeled, halved, seeded and chopped
1 pinch sugar
1 tablespoon crushed garlic
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne (or to taste)
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh lemon juice
salt

Steps:

1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
3. Serve at room temperature. Stir in remaining olive oil just before serving.

Nutrition Facts : Calories 253.4, Fat 18.8, SaturatedFat 2.6, Sodium 179, Carbohydrate 22.3, Fiber 10.8, Sugar 9.7, Protein 4

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