Moroccan Zaalouk Eggplant Salad
A smoky, aromatic eggplant and tomato salad from Morocco, featuring roasted eggplant mashed with garlic, cumin, and paprika for a deeply flavorful, vegetarian side dish. It's special for its simple preparation and bold, complex taste that pairs perfectly with crusty bread or grilled meats.
Ingredients
Ingredients
- 2 large eggplants about 1.5 lbs total, cut into 1-inch cubes
- 2 medium tomatoes diced, about 1 cup
- 3 cloves garlic minced
- 2 tbsp olive oil extra virgin
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh cilantro chopped, for garnish
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Make-Ahead: Prepare up to 2 days in advance; flavors deepen over time. Variations: Add a pinch of cayenne for heat or substitute smoked paprika for extra smokiness. Serving Suggestions: Serve with warm pita bread, as a topping for grilled chicken or fish, or alongside couscous.