Moroccan Zaalouk - Cooked Eggplant & Tomato Salad
I really love eggplant. Add some tomatoes to it and a challah for Shabbat and I’m in heaven! I don’t need more than that.
It gets even better after a few days in the fridge. You can eat it cold, warm, hot, however you prefer, just make lots because it’s truly delicious.
Keep this in your recipe binder.
Makes 3 servings
2 long eggplant
3 large tomatoes
4 Tbsp oil (for frying)
1/2 cup water
1 tsp Moroccan paprika
1/2 tsp cumin
1 tsp minced garlic
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
1 Tbsp chopped parsley
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.