Moroccan Eggplant Salad
I believe food is a vital component of any travel experience. As many of you had to postpone their trips, and couldn't come to Morocco, we thought we would bring Morocco to you and share with you some quick, easy delicious Moroccan Cuisine and Recipes to make from the comfort of your home.
Calling all eggplant-lovers! This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread.
Get ready to tempt your senses!
If you are a vegetarian, you are going to love Moroccan food. Moroccan cuisine must be the healthiest in the world. It’s filled with endless vegetables, herbs, spices, and legumes.
When preparing a Moroccan meal, the feast starts with many salads. Moroccan cuisine offers a large choice of salads ranging from Taktouka (tomatoes & peppers), cabbage, carrots Maassel (sweet), zucchini Mcharmel (with herbs), Shlada Arobia made from Cucumber and Tomato to our dish of the day, The Zaalouk.
Zaalouk is a delicious cooked salad made with eggplant (aubergines), tomatoes, garlic, olive oil, and spices. It's a common side dish to many meals and is usually served as a dip with crusty bread. It is one of the Moroccan foods you must try while visiting Morocco!
– An eggplant
– 3 tomatoes
– A drizzle of olive oil
– 1 tbsp. parsley
– A clove of garlic
– 1 tbsp. teaspoon paprika
– 1 tbsp. cumin
– ½ tsp. teaspoon of turmeric
– Salt and Pepper
1. Wash and cut the eggplant into cubes, then place them in a saucepan filled with boiling salted water, cook for about 20 minutes, remove from heat and drain.
2. Wash, peel and seed the tomatoes, dice them, add olive oil, parsley, crushed garlic, paprika, cumin, turmeric, salt and pepper and cook, stirring constantly.
3. When the tomato sauce is reduced, add the cooked eggplant and simmer for 15 minutes, mashing everything with a fork.
4. Zaalouk can be eaten hot or cold!
