ZaaloukSmoky Eggplant and Tomato Salad

Name: Zaalouk (Smoky Eggplant and Tomato Salad)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Morocco
Ingredients: 600 g Eggplant; 350 g Tomato (finely chopped); 15 g Garlic (crushed); 50 ml Extra Virgin Olive Oil; 4 g Paprika; 4 g Cumin Powder; 10 g Salt; 2 g Black Pepper; 30 ml Lemon Juice; 15 g Fresh Coriander (finely chopped)

Zaalouk is a cooked Moroccan eggplant and tomato salad seasoned with garlic, cumin, paprika, and herbs. Texture and smokiness vary by cook.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

170kcal

Calories

Protein

12g

Fat

15g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

600g
Eggplant
350g
Tomato (finely chopped)
15g
Garlic (crushed)
50ml
Extra Virgin Olive Oil
4g
Paprika
4g
Cumin Powder
10g
Salt
2g
Black Pepper

Finish

30ml
Lemon Juice

Topping

15g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the oven to 220°C (425°F). Prick the eggplant all over, place it on a tray, and roast until completely soft and collapsed.
02
When cool enough to handle, scoop out the flesh of the eggplant and mash it roughly.
03
Heat the extra virgin olive oil in a wide pan over medium heat. Add the tomato and garlic and cook until the tomatoes reduce and lose their raw taste.
04
Stir in the paprika, cumin powder, salt, and black pepper.
05
Add the mashed eggplant and cook, stirring often, until the mixture is thick and spreadable.
06
Stir in the lemon juice.
07
Transfer to a serving dish and scatter over the fresh coriander.

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