Zaalouk(Eggplant Salad)

Zaalouk(Eggplant Salad) Recipe

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About Zaalouk(eggplant Salad) Recipe:

Eggplant Zaalouk is a salad and is also used as a dipping. You can have it with different other vegetables and crusty bread.Zaalouk is a delicious and nutritious preparation that can be served hot or cold. Because eggplants and tomatoes are the stars of the dish, we recommend buying organic ripe produce for the best flavor. 

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  • 42 mins
  • 11 Ingredients
Ingredients
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Ingredients for Zaalouk(Eggplant Salad) Recipe

  • 1 large eggplant
  • 3 tomatoes peeled and diced
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1 teaspoon Vinegar
  • 1 tablespoon 2 olive oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon Paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Zaalouk(eggplant Salad) Recipe

STEP 01

Start by peeling and dicing the eggplant. You can either peel all the eggplant skin or leave half of it, depending on your taste (preferably keep half the skin as it adds a little flavor and crunch to it.

STEP 02

Boil the eggplant cubes by adding a dash of salt to the water for 20 – 30 minutes. Drain away the water from the eggplant cubes and press them with a spoon until all the excess water is released.

STEP 03

Take a pan on medium heat, add the olive oil, garlic, and saute them for a minute or so. Then add the tomatoes, eggplant, and spices to your pan, mix well and cook them for 30 minutes.

STEP 04

Once they are cooked crush the eggplant and tomatoes with a ladle or a spoon while they are cooking until you end up with a puree.

STEP 05

Add the vinegar to the eggplant and tomatoes puree, and cook for another 5mins, mix them well and it

STEP 06

S ready to serve.

STEP 07

Serving zaalouk is served either hot or cold, with crusty bread.

STEP 08

Bonne appetite!

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