Eggplant and Tomato Salad
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Zaalouk is a Moroccan eggplant and tomato salad that is rich with the flavor of olive oil, herbs, and spices. It can be enjoyed on its own (as a salad) or eaten as a dip that is scooped up with slices of warm pita bread.
Whether you’re eating it as a salad or as a starter—or enjoying it hot or cold—the creamy texture and rich flavors are sure to please.
Eggplant and Tomato Salad
1.5 lb. eggplant
Juice of 1 lemon
1 lb. tomatoes, peeled and chopped
5 garlic cloves, minced
Salt, to taste
4 Tbsp. olive oil
1/2 tsp. paprika
1 tsp. cumin
2 Tbsp. parsley
- Preheat the oven to 475°F. Prick the eggplant several times with a fork or knife, then roast for 45 to 55 minutes, or until very soft. Remove from the oven and let cool until it can be handled.
- Peel the eggplant and place in a medium mixing bowl with the lemon juice and enough water to cover it. Let soak briefly, then drain the liquid and set the eggplant aside.
- In a pan over low heat, cook the tomatoes, garlic, and salt for about 15 minutes. Add the eggplant and other remaining ingredients and continue to cook for about 5 more minutes, or until the entire mixture is heated through.
- Serve as a salad or as a dip with pita bread.
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