Zaalouk is a scrumptious cooked salad made with aubergines. It is one of my favourite salad dishes in Moroccan cuisine and I was thrilled when we learned how to make it at my cooking workshop at La Maison Arabe in Marrakech. Below you’ll find a recipe from La Maison Arabe.
Zaalouk is most delicious when eaten warm with crispy slices of Khubz bread (or any other nice crunchy bread will do). Zaalouk keeps for many days in the refrigerator, tasting better as time goes by. In fact, it is recommended that you make this salad a day ahead.
ZAALOUK RECIPE BY LA MAISON ARABE
1 medium eggplant
1 tsp. cumin heaped
1 tbs. finely chopped parsley
1 large tomato, peeled, seeded and diced
2 cloves of garlic, chopped finely and mash with a little salt to taste
1 tsp. salt, to taste
1 tsp. sweet paprika heaped
½ tsp. black pepper
Red chilli powder to taste
½ tsp. white wine vinegar
3-4 tbs. olive oil
Completely or partially peel the eggplant, or give it is zebra stripes as Dada said, then dice into very small cubes
In a frying pan, drizzle some olive oil and add the eggplant with the mashed garlic.
Cover and cook on low heat with the lid on for 10 minutes.
Once the eggplant starts to turn soft and brown, start mashing it down gently in the pan.
Add the diced tomato along with the paprika, cumin, pepper and chilli.
Add about 2 tsp. of olive oil.
Keep mashing until the tomato is cooked and all ingredients are well blended.
About 5 – 10 minutes more.
Add white wine vinegar before you turn the heat off and sprinkle with parsley before you serve.
Zaalouk salad can be served chilled or warm.
Above is a picture of my Zaalouk salad served at Riad Les Yeux Bleus on our latest trip to Marrakech.
Let me know how you get on if you give it a try.