[EN] Eggplant Zaalouk (Moroccan Dip) / زعلوك الباذنجان – CookingWithAlia – Episode 689

Today, we are kicking off a new series called “Dada Series Season 2” with the most popular salad in Morocco “Eggplant Zaalouk”. This roasted eggplant salad can also be prepared with zucchini, carrot or pumpkin. Let me know how you prefer it.

2 eggplants
2 tomatoes, cut in half, pulp grated, and skin discarded
3 tablespoons olive oil
2 garlic cloves, grated
1 teaspoon ground chili pepper
1 teaspoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon finely chopped cilantro
1 tablespoon vinegar (or lemon juice)

1- Place the eggplants over the stove at medium heat or a grill. Grill the eggplants for 10 to 15 minutes while turning them from time to time until they are charred entirely.
2- Remove the eggplants from the stove and let them cool down.
3- In a pan over medium heat, place the grated tomatoes, olive oil, grated garlic cloves, chili pepper, paprika, cumin, salt, and cilantro. Using a wooden spoon, mix until all the ingredients are combined and cook for 5 minutes.
4- Once the eggplants are a bit cooler, remove the charred skin by scraping it gently. Cut off the eggplant tail.
5- Slice the eggplants into small cubes.
6- Add the eggplants to the pan, mix, and cook for about 15 minutes while stirring regularly until the mixture thickens.
7- Add the vinegar, mix, and cook for 2 minutes.
8- Plate Zaalouk and decorate with fried eggplant slices and finely chopped cilantro. Serve hot or cold with crusty bread!

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