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

55 minEasyServes 4130 cal/serving

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

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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.

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Questions

What is 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. This reference files it under North African salad: made on the stovetop, rated easy and about 55 minutes start to finish.

How much time should I plan for Zaalouk Smoky Eggplant and Tomato Salad?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 4 (20 minutes): "Cook over medium heat, stirring occasionally, 15-20 minutes until the mixture thickens and the oil separates slightly on the surface."

Is Zaalouk Smoky Eggplant and Tomato Salad spicy?

Moderately. The heat in Zaalouk Smoky Eggplant and Tomato Salad comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many carbs are in Zaalouk Smoky Eggplant and Tomato Salad?

One serving (the recipe makes 4) has 12 g of carbohydrate in about 130 calories, with 2 g protein and 7 g fat, plus 2 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Zaalouk Smoky Eggplant and Tomato Salad ahead?

Yes, it takes well to being made ahead. Water seeps out of the tomatoes as the salad sits, so keep the dressing apart and toss Zaalouk Smoky Eggplant and Tomato Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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