Name: Zaalouk Aubergine- Algerian Warm Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large Eggplant; 4 tbsp Extra virgin olive oil; 14.5 oz Can of diced tomatoes (Sub: 2 large tomatoes); 6 cloves Garlic, peeled and sliced in half lengthwise; 2 tbsp Parsley, finely chopped; 2 tbsp Cilantro, finely chopped; 1 tsp Kosher salt; 2 tsp Ground cumin; 2 tsp Paprika; 1 pinch Cayenne powder; Salt and pepper; 2 tbsp Lemon juice

Zaalouk is a traditional vegetable salad that highlights Moroccan cuisine’s signature move of stewing meats and vegetables. Eggplants are stewed with tomatoes and spices to create this tasty this salad (or appetizer). This dish is eaten all over North Africa.

Zaalouk Aubergine- Algerian Warm Eggplant Salad

Zaalouk is a delicious appetizer, salad, or side dish. It's served warm and very easy to make. It makes for an excellent party dip served with pita bread.

5 from 1 vote

Print Pin

Course: Appetizer, Dip, Salad, Side Dish

Cuisine: African, Morocco, North Africa

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings:

Author: My Hungry Traveler

Equipment

Large baking pan lined with aluminum foil
Large skillet
Aluminum foil

Ingredients

2 large Eggplant
4 tbsp Extra virgin olive oil
14.5 oz Can of diced tomatoes (Sub: 2 large tomatoes)
6 cloves Garlic, peeled and sliced in half lengthwise
2 tbsp Parsley, finely chopped
2 tbsp Cilantro, finely chopped
1 tsp Kosher salt
2 tsp Ground cumin
2 tsp Paprika
1 pinch Cayenne powder
Salt and pepper
2 tbsp Lemon juice

US Customary – Metric

Instructions

Roast Eggplant – Preheat broiler. Trim stems and cut eggplants in half lengthways. Insert garlic into slits in eggplants' flesh. Place skin-side up on an aluminum foil lined baking pan. Place eggplants as close to the broiler elements as possible.
Roast eggplants until the skins get charred and cracked, about 25- 35 minutes or longer until the flesh becomes very soft. Remove garlic cloves and mash with fork. Transfer to a bowl. Scoop out eggplant flesh and add to the same bowl.
Cook Tomatoes – While eggplants are roasting, warm olive oil in a large skillet set over medium heat. Add diced tomatoes with juices, parsley, cilantro, and spices.
Cook tomato mixture until the tomatoes break down and a rich tomato sauce forms, about 10- 20 minutes. Stir frequently.
Finish Zaalouk – Stir in roasted eggplant and garlic to the tomato mixture. Mash any firm clumps or eggplant with the back of a spoon or fork. Mix in lemon juice and cook for 10 minutes to let the flavors blend. Taste and adjust seasonings.
Serve warm, cold, at room temperature. If garnishing, sprinkle a little chopped parsley or cilantro on top and maybe a swirl of extra virgin olive oil.

Notes

Zaalouk will keep for several days in the refrigerator and up to 3 months in the freezer. Thaw before reheating in a pan. Reduce excess liquid and adjust seasonings.