Best 2 Zaalouk Spicy Aubergine Salad Morocco Recipes

Zaalouk spicy aubergine salad is a delicious and traditional Moroccan dish that combines the smoky flavor of roasted aubergine with a vibrant blend of spices, herbs, and fresh vegetables. This hearty salad is often served as a side dish or as a main course with pita bread. The key to creating the perfect zaalouk is to use high-quality ingredients and to balance the flavors of the spices and vegetables. With careful preparation, you can easily make this flavorful and satisfying dish at home.

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MOROCCAN ZAALOUK RECIPE

Moroccan Zaalouk Recipe image

Warm and creamy Moroccan Aubergine & Tomato Salad

Provided by Idriss

Categories entree Salad

Time 35m

Number Of Ingredients 9

Ingredients

1 large aubergine (cut into 16 pieces or so)
4 ripe Italian tomatoes (you can use other types of tomatoes if you don't have Italian.)
1 onion (finely chopped)
1-2 cloves of garlic (peeled and minced.)
2 tbsp olive oil
1 tsp tomato paste
1/2 tsp ground cumin
1 tsp ground paprika
Salt and pepper to taste

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!

Nutrition Facts : Calories 65 kcal, ServingSize 1 serving

ZAALOUK (SPICY AUBERGINE SALAD) - MOROCCO

Zaalouk (Spicy Aubergine Salad) - Morocco image

Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.

Provided by Mme M

Categories Moroccan

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs aubergines, peeled and cubed
5 garlic cloves, peeled
salt
3 large beef tomatoes, peeled and chopped
4 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon harissa
1 teaspoon ground cumin
1 bunch parsley, flat leaf

Steps:

Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
Mix with aubergines and the rest of the ingredients.
Season to taste.

Tips:

When choosing eggplants for zaalouk, look for ones that are small and firm, with smooth, unblemished skin. Avoid eggplants that are large, spongy, or have blemishes, as these may be bitter or have a tough texture.
To prevent the eggplant from absorbing too much oil, make sure to drain it thoroughly after frying. You can also use a paper towel to pat the eggplant dry before adding it to the salad.
If you don't have a grill, you can also roast the eggplant in the oven. Preheat the oven to 450°F (230°C) and roast the eggplant for about 30 minutes, or until it is tender and slightly charred.
Zaalouk can be served warm or cold. If you are serving it cold, make sure to chill it for at least 30 minutes before serving.
Zaalouk is a versatile dish that can be served as a dip, a side dish, or even as a main course. It is also a great way to use up leftover eggplant.

Conclusion:

Zaalouk is a delicious and easy-to-make Moroccan eggplant salad. It is a healthy and flavorful dish that is perfect for a summer meal. With its smoky flavor and refreshing texture, zaalouk is sure to be a hit at your next gathering. So next time you have some eggplant on hand, be sure to give this recipe a try. You won't be disappointed!