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Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and its flesh is then mixed with tomato, cilantro, garlic, lemon juice and olive oil. A combination that can’t be beaten.
You can try the many eggplant recipes we offer here.
Moroccan eggplant salad (zaalouk)
Course: Appetizers, Dips, pickles and relishes, Salads, SidesCuisine: MoroccanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesINGREDIENTS
3 large eggplants
2 medium tomatoes, finely diced
1 Serrano pepper, seeded and diced
6 garlic cloves, minced
1 small bunch cilantro, chopped
½ cup olive oil
3 tablespoons freshly squeezed lemon juice
1½ teaspoon kosher salt
DIRECTIONS
- Follow one of these methods to roast the eggplant
- Place the eggplant directly over the gas burner on medium-high heat and roast on all sides, until the skin is charred and the flesh is very tender and show no resistance when you press on it.
b. Roast in a 450 F degrees oven on a baking sheet. Turn the eggplant a few times during the roasting, until the skin is charred and the flesh is very tender and show no resistance when you press on it.
c. Roast it on a charcoal or gas grill, turning very few minutes, until the skin is charred and the flesh is very tender and show no resistance when you press on it. - To make the salad
- Peel eggplant right after roasting to keep the flesh white. It’s best to season the eggplant while still warm.
- Transfer peeled eggplant to a chopped board, then finely chop with a large knife. Transfer to a medium bowl .
- Add the rest of the ingredients to the bowl (use only half the Serrano before tasting and deciding how spicy you want it), mix, taste to adjust salt and lemon juice. Serve warm or at room temperature. The salad keeps in a sealed container in the fridge up to 4 days.