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

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Course: Appetizer, Dip, Salad, Side Dish

Cuisine: African, Morocco, North Africa

Prep Time: 15

Cook Time: 30

Total Time: 45

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.

Nutrition