Zaalouk Smoky Eggplant and Tomato Salad

Name: Zaalouk Smoky Eggplant and Tomato Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 medium large eggplant, peeled, cubed; 1/4 cup olive oil; 4 garlic cloves, minced; 2 cups canned crushed tomatoes; 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; 1 tsp kosher salt; 1 lemon, juiced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh flat-leaf parsley, chopped

A Moroccan cooked salad of charred eggplant and jammy tomatoes simmered with cumin, paprika, and garlic into a rich, spreadable dip. Served at room temperature with flatbread or as a side to grilled meats.

55 minEasyServes 4130 cal/serving

North AfricanSaladStovetopVeganMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 medium large eggplant, peeled, cubed
1/4 cup olive oil
4 garlic cloves, minced
2 cups canned crushed tomatoes
2 tsp ground cumin
2 tsp sweet paprika
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp kosher salt
1 lemon, juiced
1/4 cup fresh cilantro, chopped
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Heat half the 1/4 cup olive oil in a large skillet over medium-high heat. Add 2 medium peeled, cubed large eggplant and cook, stirring occasionally, until golden and softened, about 12 minutes. If the pan looks dry, add a splash of water to prevent sticking.
2

Push the eggplant to the sides and add the remaining olive oil to the center. Add 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp sweet paprika, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper; stir and cook 1 minute until fragrant.
3

Add 2 cups canned crushed tomatoes and 1 tsp kosher salt. Stir everything together and use a spoon to gently crush and break up the eggplant into a chunky paste.
4

Cook over medium heat, stirring occasionally, 15-20 minutes until the mixture thickens and the oil separates slightly on the surface.
5

Remove from heat. Stir in juice from 1 lemon, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust salt. Serve warm or at room temperature.

Questions

Can I make Zaalouk Smoky Eggplant and Tomato Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Zaalouk Smoky Eggplant and Tomato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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