This rich and vibrant Moroccan eggplant salad is all you need for a burst of flavour and colour to your table. It’s tangy, fragrant and super easy too. Ready to dip into the wonder of Zaalouk?
Heat a large deep sauté pan over a moderate heat with the olive oil until hot then add the cubed eggplant. Fry for 7-8 minutes until browned and soft.
Add the garlic and salt and fry for another 1-2 minutes.
Add the cumin, paprika and harissa followed by the tomatoes, cilantro and a fresh grind of black pepper. Stir well to combine then add about 1 cup water.
Bring to a simmer then reduce the heat to low and simmer gently, uncovered for 40 minutes until everything is soft. Add a little water if it becomes too dry, but be cautious not to make it too wet, the consistency should be rich and creamy. Remove from the heat.
Using a fork, mash the eggplant chunks to create a creamier, but still rustic appearance.
Stir in the lemon juice and leave to cool to room temperature.
Decant to a bowl or platter and sprinkle with more cilantro/coriander and if you wish, a generous drizzle of extra virgin olive oil.
Serve with crusty bread, flatbreads or Moroccan breads (khobz)
Video
Notes
Alternative cooking methodsHow you choose to cook the eggplant can change try one or all of the alternative methods.
Roasting - roast in a 450ºF/220ºC oven for 20-30 minutes until charred. Remove the flesh from the skins. Roast the tomato this way too.
Grilling/BBQ - Roast for 20 minutes on a hot grill/bbq until charred on all sides. Rest briefly, then peel off the skins and discard. Grill the tomato too.
Blending or mashing
To reach your desired consistency, you can choose to mash the zaalouk with a fork or blend in a food processor. I like mine slightly chunky so a fork is perfect, but a smoother consistency will be easier with a food processor.
Leftovers
Leftovers are great spread on toast with other vegetables or a poached egg. Alternatively, pop some of the zaalouk with a little water into a small frying pan and break in a few eggs - pop on the lid and steam the eggs until cooked - like an Israeli shakshuka.
Storing
Zaalouk will stay fresh in the fridge for 3-4 days (cover the surface with olive oil and it'll stay fresh for a few days longer).
It'll stay good in the freezer for 3-4 months, just be sure to thaw it out completely before eating and eat at room temperature.