Add to Your Favorites Recipes
Moroccan Zaalouk - Cooked Eggplant & Tomato Salad
Looking for a winning eggplant salad recipe? You’ve come to the right place. This is one of my favorite salads to make.
Eggplant is love at first bite, and if there’s a salad that must be on the Shabbat table, it’s eggplant salad.
The best thing about this recipe is that you can make it a day or two in advance, and it’s only tastier, but I’m not responsible for all the deliciousness, and I’m not sure there will be anything left for Friday dinner.
Finger-licking eggplant salad, and the easiest thing ever. I don’t even fry the eggplant, it all goes into the oven, saving on oil. Serve with Shabbat challah, and then you’ll regret not making double.
3 servings
Ingredients:
2 eggplants, cut into long pieces
3 tomatoes
4 tablespoons oil (for frying)
Half a cup of water
A teaspoon of Moroccan paprika
Half a teaspoon of cumin
A teaspoon of crushed garlic
A teaspoon of sugar
A tablespoon of broth
Ground black pepper
1/4 package of chopped parsley
Preparation:
1. Preheat an oven to 180°C.
2. Slice the eggplant. Grease a sheet of parchment paper and arrange the eggplant slices on it. Drizzle with oil and salt. Bake for around 30 minutes or until nice and golden.
3. Place the oil, spices and garlic in a pan and mix for around a minute. Chop the tomatoes and add along with the water. Cook for around 10 minutes, stirring occasionally, then add the sugar.
4. Dice the eggplant slices and add to the sauce. Cook for 5 minutes while stirring. Add the parsley and mix for around a minute. Remove from the heat.
Delicious on a slice of fresh bread.
