Zaalouk Recipe
Eggplant salad made with fresh tomatoes, eggplant, garlic, olive oil and seasoned to perfection. Served with warm pita slices.
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Ingredients
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Vegetables
Condiments
Accompaniments
Method
Preparation
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt. Roast for about 25-30 minutes until the flesh is tender and slightly browned.
- 2
Preparing the Tomatoes
While the eggplants are roasting, cut the tomatoes into small cubes. Set them aside.
- 3
Mincing the Garlic
Peel and finely mince the garlic cloves.
Cooking
- 4
Combining Ingredients
Once the eggplants are roasted and cool enough to handle, scoop out the flesh and chop it into small pieces. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Adding Vegetables
Add the chopped eggplant and cubed tomatoes to the skillet. Sprinkle in the ground cumin, ground paprika, and additional salt to taste. Stir everything together.
- 6
Cooking the Mixture
Cook the mixture on medium heat for about 10-15 minutes, stirring occasionally until the tomatoes are soft and the flavors meld together.