Eggplant Zaalouk
Serves 415 mins prep40 mins cook
Eggplant Zaalouk is a classic Moroccan cooked salad primarily made of tomatoes and eggplant, showcasing the essence of Mediterranean flavors. This dish is favored in many households and is perfect for holiday gatherings.
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Instructions
1: Preheat oven to 400 F and line a baking sheet with parchment paper. 2: Slice the eggplant in half lengthwise, drizzle 1 tbsp of olive oil on the flesh, and place face down on the baking sheet. Bake for 40 minutes until nicely grilled, then scrape flesh and discard skin. 3: Slice an X shape at the bottom of each tomato, boil in water until the skin can be removed, then cool, peel, and cube them. 4: Heat a large pan at medium heat, add eggplant flesh, cubed tomatoes, minced garlic, and olive oil. Cook until tomatoes are very soft with almost no liquid remaining, then lower heat to simmer. 5: Add paprika, cumin, salt, and pepper, continuing to cook for about 30 minutes. 6: Before serving, lay the mixture on a plate, press lemon juice, and sprinkle cilantro on top.View original recipe