Zaalouk (Moroccan Eggplant Tomato Salad)
Versatile zaalouk is a hearty and flavorful main dish. Serve over brown rice or use as a dip for vegetables and pita.
- 3 tablespoons olive oil
- 2 medium eggplants, peeled and diced into 1-inch cubes
- 1/2 cup diced yellow onion
- 4 medium tomatoes, peeled and diced (see Tip)
- 4 cloves garlic, minced
- 1/4 cup minced fresh parsley
- 2 teaspoons paprika
- 2 teaspoons cumin seeds, toasted
- 2 teaspoons harissa sauce (optional)
- 1 lemon, juiced
- Salt and freshly-ground black pepper to taste
In a large skillet or pot, heat olive oil over medium-high heat. Add eggplant, onion, tomatoes, garlic, parsley, spices and harissa (if using). Cook uncovered for 5 minutes, stir well, then cover and cook over medium eat for 30-45 minutes. Stir occasionally, gently mashing the mixture as it simmers. The dish is done when everything is well blended and resembles a chunky paste. Stir in lemon juice and season with salt and black pepper before serving
Versatile zaalouk is a hearty and flavorful main dish over brown rice; or a dip with chopped vegetables and pita, served warm or cold. Roasting or grilling the eggplant first gives the dish a more complex flavor (roast extra eggplant for baba ganoush). You can substitute 1/2 teaspoon of cayenne pepper if harissa is not available.
158 calories, 13 g. fat, 40 mg. cholesterol, 344 mg. sodium, 3 g. carbohydrate, 6 g. fiber, 6 g. protein