Moroccan cooked salad (Zaalouk eggplant)
Let me tell you about this Moroccan delight: zaalouk eggplant, a cooked salad that will transport you straight to the sun of Marrakech. This street specialty, often enjoyed as an appetizer, perfectly combines the melting softness of eggplant with the slightly tangy flavor of tomatoes and the enchanting aromas of cumin and paprika. You'll love its velvety texture and simplicity. Served with a good crusty bread, it will quickly become your favorite starter to impress your guests. It's an authentic taste journey that I invite you to take in your kitchen.
Ingredients
- eggplants2 medium
- ripe tomatoes3
- garlic3 cloves
- olive oil4 tablespoons
- paprika1 teaspoon
- ground cumin1 teaspoon
- saltto taste
- fresh cilantroa few sprigs
Nutrition
Instructions
- 1
Wash and cut the eggplants into cubes, without peeling. Peel and crush the tomatoes, mince the garlic.
- 2
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds.
- 3
Add the eggplant cubes and crushed tomatoes. Stir and cover. Simmer over low heat for 15 minutes, stirring occasionally.
- 4
Season with salt, paprika, and cumin. Mix well. Gently mash the eggplants with a fork for a creamy texture.
- 5
Cook uncovered for 5 minutes to thicken. Sprinkle with chopped cilantro and serve warm or cold, with bread.
- 6
Adjust seasoning if needed. This zaalouk keeps for 2 days in the refrigerator.
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