Moroccan zaalouk is a warm eggplant salad typical of Moroccan popular cuisine. It is a simple and quick dish to prepare with very few ingredients such as eggplant puree, cherry tomatoes, garlic, and some spices like paprika, cumin, lemon juice, chili powder, and fresh coriander. This preparation can be served as a dish either warm or cold accompanied by simple or toasted bread, or as a side to typical meat or fish dishes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air frying
- Cuisine: Moroccan
- Seasonality: Spring, Summer
- Energy 61.86 (Kcal)
- Carbohydrates 9.86 (g) of which sugars 7.69 (g)
- Proteins 1.68 (g)
- Fat 2.42 (g) of which saturated 0.33 (g)of which unsaturated 0.24 (g)
- Fibers 3.84 (g)
- Sodium 12.56 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 black oval eggplant
- 7 oz cherry tomatoes
- 1 drizzle extra virgin olive oil
- 1 tbsp paprika
- 1 tsp cumin
- to taste chili powder (Spicy)
- Half lemon juice
- 7 tbsp water
- 1 clove garlic
- 1 bunch coriander
Tools
- 1 Air Fryer
Steps
To make Moroccan zaalouk (eggplant and cherry tomato puree), cook one large eggplant or two medium-sized ones in an air fryer for 20 minutes at 392°F. Or, if you prefer, in a preheated oven at 392°F for 40 minutes.
When I take them out of the air fryer, after letting them cool just enough to peel, I mashed them with a fork to create an eggplant puree. Now I also cut the cherry tomatoes in half.
Next, crush one garlic clove directly into a non-stick pan with a drizzle of extra virgin olive oil, which will serve as the base for the sauté.
If you prefer, you can also use garlic powder, and as soon as it starts to sizzle, we add all the cherry tomatoes and cook them on high heat for about ten minutes.
Once the eggplant puree is added, we also put in the paprika, the cumin, water, and this time, on low heat, we will cook everything for about twenty minutes with the lid on.
Meanwhile, I toasted some slices of bread that I used to accompany the Moroccan zaalouk.
Finally, 10 minutes before turning off the stove, I added the lemon juice and spicy chili powder.
In conclusion, as soon as the zaalouk has a creamy consistency without releasing any cooking water or other liquid in the pan, we turn off the stove and let it rest for about ten minutes.
Away from the heat source, I added fresh coriander, or if you prefer, finely chopped parsley works well too, and I stirred with a wooden spoon to mix everything well.
Finally, the Moroccan zaalouk (eggplant and cherry tomato puree) is ready, and after serving it, enjoy it with the bread you prefer.
Enjoy your meal from DadCook!
