Zaalouk Spicy Aubergine Salad Morocco
Transport your taste buds to vibrant Morocco with Zaalouk, a sumptuous spicy aubergine (eggplant) salad that's both hearty and zesty. This North African classic blends smoky, tender aubergines and juicy tomatoes with a fragrant medley of spices including paprika, cumin, and ground coriander, all brought to life with a hint of chili flakes for subtle heat. Infused with fresh cilantro and a tangy splash of lemon juice, this slow-simmered dish boasts a rich, velvety texture that's perfect for mopping up with crusty bread or pita. Whether served warm, at room temperature, or as an irresistible side dish, Zaalouk delivers bold, authentic Moroccan flavors in every bite.
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Recipe Information
Ingredients
- 2 medium Aubergines (eggplants)
- 4 medium Ripe tomatoes
- 3 large Garlic cloves
- 4 tablespoons Olive oil
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chili flakes
- 2 tablespoons Fresh cilantro (coriander leaves)
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Wash the aubergines and tomatoes thoroughly. Pat them dry.
Peel and mince the garlic cloves, then set aside.
Cut the aubergines into large cubes, approximately 1-inch in size.
Dice the tomatoes into small pieces without removing the skin.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Add the cubed aubergines to the skillet and stir to coat them in the oil. Cook for 8-10 minutes, stirring occasionally, until the aubergines begin to soften and brown slightly.
Stir in the diced tomatoes, paprika, cumin, ground coriander, chili flakes, salt, and black pepper.
Reduce the heat to low, cover the skillet, and allow the mixture to simmer for 25-30 minutes. Stir occasionally to prevent sticking.
Once the aubergines are fully softened and the tomatoes have broken down into a thick sauce, mash the mixture gently with a fork or potato masher to create a chunky texture.
Stir in the chopped fresh cilantro and lemon juice, then adjust seasoning to taste.
Allow the Zaalouk to cool slightly before serving. Serve warm or at room temperature with fresh bread, pita, or as a side dish.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 32.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
