Zaalouk Smoky Eggplant and Tomato Salad
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.
Ingredients
- 2 medium large eggplant, peeled, cubed
- 1/4 cup olive oil
- 4 cloves 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
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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.
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2
Push the eggplant to the sides and add the remaining olive oil to the center. Add 4 cloves 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.
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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.
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4
Cook over medium heat, stirring occasionally, 15-20 minutes until the mixture thickens and the oil separates slightly on the surface.
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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.