Zaalouk (Eggplant and Tomato Salad)
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 2large eggplants (about 1 ¼ pounds), chopped into 1½-inch chunks
- 4medium tomatoes (about 1 pound), grated
- 3garlic cloves, grated
- 2teaspoons sweet paprika
- 1teaspoon ground cumin
- 1teaspoon fine sea salt
- 2tablespoons finely chopped fresh cilantro
- ½ teaspoon honey (optional)
- ½lemon, juiced (optional)
Nutritional analysis per serving (4 servings)
151 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large pan over medium and add the eggplant, tomatoes, garlic, paprika, cumin, salt and fresh cilantro.
- Step 2
Mix the ingredients together with a wooden spoon and cover the pan. Cook over medium-low heat until the vegetables are soft, stirring occasionally to make sure that they don’t stick to the bottom of the pan, about 25 minutes
- Step 3
Remove the lid and crush the vegetables with the back of the spoon. Cook over medium heat, stirring occasionally, until all the liquid has evaporated, 7 to 10 minutes. Taste and adjust the seasoning, adding salt, honey and lemon juice, if desired.
- Step 4
Serve warm or cold, garnished with chopped cilantro and a drizzle of olive oil. Keep in the fridge in a sealed container for up to 2 days.
Private Notes
Comments
I lived in Morocco with a Moroccan family as a teenager. Zaalouk is one of my favorite Moroccan dishes. In my own recipe, provided by my Moroccan mother, the eggplant are halved, salted and then baked. Afterwards they are barber-striped, chopped and cooked with the tomatoes and other ingredients. The key to good Zaalouk is that it must be cooked down to a thick paste - it can't be wet. I use cumin, cayenne and cardamom in my Zaalouk, each added until it tastes just like home.
I grate tomatoes all the time for Indian dishes — as someone else said, cut in half and grate with box grater until you reach the skin. It’s easy and quick. Do it in a curved dish - like a pie plate - because it can be watery and you want the juice in your dish, not all over the kitchen counter.
I half-peeled the eggplant. I halved the recipe but like usual I start the recipe with halves, get distracted by the radio, and add all the later ingredients per the directions. In this case that meant double the seasonings. Still good! Also used smoked paprika instead of sweet because I love it.
A delicious dish. I roasted the eggplants in the oven befor starting the dish as I was actually already doing that before I found this recipe. For the remainder I mostly followed the recipe but I added pomegranate seeds just before serving. Absolutely delicious together with pita bread an falafel. Next day ate leftovers spread on a slice of wholegrane bread together with some rocket leaves and sliced pickles. Scrumptious
I made this and the whole family loved it. I have a question. Do you think it can be frozen? I have a lot of eggplant from the garden and thinking this might be something I could use it for.
I found this recipe very bland. I added more seasoning but still ended up tossing most of it out.
I do not understand tossing food out because it's "bland." It's eggplant and tomatoes. You can always fry an onion and add more tomatoes and make a pasta sauce. Or cover it with mozzarella and make a little melty casserole. Or just add lots of hot sauce!