Zaalouk – Moroccan eggplant salad

Ingredients for 1 servings:

• 1 large eggplant(s), approx. 450 g
• 3 tomatoes, peeled and diced, approx. 450 g
• 1 tbsp tomato paste
• n. B. Water, room temperature
• 65 g parsley, flat-leaf, chopped
• 65 g coriander, chopped, alternatively 1 tsp ground
• 1 tsp vinegar, optional
• 2 tbsp olive oil
• 1 clove(s) garlic, crushed
• 1 tsp paprika powder, sweet or hot, as desired
• ½ tsp salt
• ¼ tsp black pepper, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

cooked salad

Peel and dice the eggplant. You can peel the whole eggplant or just half the skin, depending on your preference. Boil the eggplant cubes in salted water for 20-30 minutes. Remove the eggplant cubes from the water and squeeze them with a spoon until all the excess water has escaped. Heat a pan over medium heat. Briefly roast the tomato paste, then add the tomatoes, eggplant, olive oil, garlic, and spices and simmer for 30 minutes. While the eggplant and tomatoes are cooking, mash them with a wooden spoon until you have a puree. If you prefer a chunkier texture, just stir as usual. During the last 5 minutes, add the vinegar (but it’s not necessary) to the eggplant and tomato puree. Zaalouk is served either hot or cold with bread. Tip for a quicker and chunkier version: You can also sauté the diced eggplant with chopped garlic in oil, then cover and simmer for 15 minutes over medium-low heat. Place the eggplant in a sieve lined with kitchen paper and let it drain. In the same pan, briefly roast the tomato paste, then add the diced tomatoes and mix. Sauté everything briefly, then add the spices and mix. Add a splash of water, mix, and cover. Let the tomatoes simmer for 15 minutes over medium-low heat. Uncover and add the drained eggplant. Finally, heat everything together for 5 minutes.