Zaalouk is a Moroccan eggplant and tomato salad that is rich with the flavor of olive oil, herbs, and spices. It can be enjoyed on its own (as a salad) or eaten as a dip that is scooped up with slices of warm pita bread.
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Whether you're eating it as a salad or as a starter—or enjoying it hot or cold—the creamy texture and rich flavors are sure to please.
Enjoy!
Eggplant and Tomato Salad
1.5 lb. eggplant
Juice of 1 lemon
1 lb. tomatoes, peeled and chopped
5 garlic cloves, minced
Salt, to taste
4 Tbsp. olive oil
1/2 tsp. paprika
1 tsp. cumin
2 Tbsp. parsley
•Preheat the oven to 475°F. Prick the eggplant several times with a fork or knife, then roast for 45 to 55 minutes, or until very soft. Remove from the oven and let cool until it can be handled.
•Peel the eggplant and place in a medium mixing bowl with the lemon juice and enough water to cover it. Let soak briefly, then drain the liquid and set the eggplant aside.
•In a pan over low heat, cook the tomatoes, garlic, and salt for about 15 minutes. Add the eggplant and other remaining ingredients and continue to cook for about 5 more minutes, or until the entire mixture is heated through.
•Serve as a salad or as a dip with pita bread.
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Comments ( 6 )
I like it. I tried this one and one of my fave food. Thanks!
Posted by Jan | January 26, 2009 11:32 AM
Posted on January 26, 2009 11:32
Oooh, good find ... a new way to use tomatoes. They are out of season for us, here, but I'll hang onto this URL for when they come back.
Cheers!
Posted by AlmostVegetarian.com | January 26, 2009 11:54 AM
Posted on January 26, 2009 11:54
Beautiful colors! I could see this slightly smashed, then spread atop a veggie burger or on a wrap. Thanks for this!
Posted by Chris | January 27, 2009 10:59 AM
Posted on January 27, 2009 10:59
I'm doing this for the superbowl party....can it be served with regular tortilla chips?
Posted by Annie | January 30, 2009 9:24 PM
Posted on January 30, 2009 21:24
Annie, sorry for getting back to you after the Super Bowl. I think serving this with chips might be OK, although I would try some type of bread first. Did you end up making this on Sunday?
Posted by Amy | February 3, 2009 7:53 AM
Posted on February 3, 2009 07:53
No worries :)
Yeah, I did end up making this for the superbowl. I bought tortilla chips but I decided to use those with salsa, and I served the eggplant salad with sliced baguettes that were toasted with olive oil. Man! It was delicious! Even the non vegans loved it.
I did have a little trouble peeling the eggplant but it was so worth it.
Thanks for the great recipe :)
Posted by Annie | February 3, 2009 9:28 AM
Posted on February 3, 2009 09:28