Zaalouk (Moroccan Eggplant Salad)

By TeeSquared

Ingredients

• 1 eggplant, approximately 1 lb.
• 1 lb. ripe tomatoes, peeled and chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2 tablespoons ea. parsley & cilantro, finely minced
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice

Preparation

Step 1

Preheat the oven to 375 degrees. Prick the eggplant in several places with a fork, and place into a small baking pan. Bake until tender, 50 to 60 minutes. Then, remove it from the oven, let it cool a bit, then peel and dice.

In a medium non-stick skillet heat the oil over medium-high heat. Add the tomatoes and cook, stirring occasionally, for 5-6 minutes. Add the eggplant, garlic, spices, parsley and cilantro. Bring to a simmer, then reduce the heat to low, cover and cook, stirring occasionally, until most of the liquid has reduced, approximately 20-25 minutes. Season to taste with salt and pepper, then transfer the mixture to a serving dish, and stir in the lemon juice. Garnish with parsley leaves, if desired.

Serve at room temperature with Moroccan bread.