Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad
Provencal Recipes · Salad · Side Dish · Tasha Powell · TasteProvence is an intriguing place for food lovers and what we like to showcase during our culinary adventures. Traditional Provencal cuisine comes from basic roots. Recipes are typically uncomplicated making use of seasonal produce, wild herbs (herbes de Provence), fish scraps and slow-cooked meats. Here is my recipe for slow-cooked lamb shank (souris d’agneau) à la Provençal. Aside from our tour in Provence, we offer culinary experiences in Morocco, Italy and Canada.
Our partners at Riad le Clos des Arts in Marrakech shared this recipe with Pitcher & Powell at our last adventure to Morocco. Zaalouk d’Aubergine is a cooked salad that is served at room temperature as a side dish. This salad features Moroccan staples such as eggplant and tomatoes and an array of Moroccan spices such as paprika, chili pepper, ground ginger and fresh herbs including cilantro and parsley. A typical lunch meal begins with a series of hot and cold salads, such as Zaalouk, followed by a tagine.
One of my favourite things to do in Marrakech is to shop at the spice markets. I especially love Place des Épices (Spice Trader’s Square) where the gorgeous colours and smells make me so thrilled about the exotic flavours of Moroccan cuisine.
Here are the video and recipe details. Enjoy!
Zaalouk d’Aubergine Spiced Eggplant Salad from Morocco
Ingredients
- 1 lb (.45 kg) eggplant (aubergine)
- 2 large tomatoes peeled and chopped
- 3 cloves garlic finely chopped
- ½ tbsp fresh cilantro finely chopped, coriander
- ½ tbsp fresh parsley finely chopped
- 1 tsp Ground Pepper
- 1 tsp Ground Ginger
- 1 tsp paprika
- ½ tsp Ground Chili Pepper
- 6 oz (170 g) olive oil
- 1 tsp Salt
- 7.5 oz (212 g) Garbanzo Beans optional, chickpeas
Instructions
- Roast eggplant(s) for one hour at 400 degrees Fahrenheit (200C).
- Slice in half lengthwise and let cool slightly while you prepare the tomatoes.
- Mix all dry spices in a small bowl, set aside.
- Peel the tomatoes and chop.
- Sautée the tomatoes in a pan with a tablespoon of olive oil. Add spices, stir and cook for 10 minutes.
- Then add the flesh of the eggplant and mash the eggplant flesh while stirring with a scoop.
- Now add the garlic, then garbanzo beans (optional) and simmer for 20 minutes.
- Remove from the heat and stir in fresh parsley and cilantro.
- Let it cool. Serve at room temperature with a drizzle of olive oil.
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