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Zaalouk d’Aubergine Spiced Eggplant Salad from Morocco

Serve this side dish at room temperature with other salads such as the carrot salad with slow-cooked meat or a tagine.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine North African
Servings 4 people

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.
Keyword Eggplant, Salad, Side Dish, Tomatoes
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