Ingredients for Zaalouk Spicy Aubergine Salad Morocco
- 2 medium aubergines (eggplants)
- Garlic Cloves
- Salt
- 1 (28 ounce) can chopped tomatoes
- 1 tablespoon olive oil
- Wine Vinegar
- 2 tablespoons harissa paste (or 1 teaspoon paprika and a pinch of cayenne pepper)
- 1/2 teaspoon ground cumin
- Parsley
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How to Make Zaalouk Spicy Aubergine Salad Morocco
- Boil 2 medium aubergines (eggplants) and 4 cloves garlic in a pot of boiling salted water for 30 minutes, or until very soft.
- Drain the aubergines and garlic in a colander. Roughly chop them and mash with a fork, pressing out excess water.
- In the same pot, add 1 (28 ounce) can of chopped tomatoes. Cook over low heat for 20 minutes, or until the sauce has thickened, stirring occasionally.
- Stir in 2 tablespoons of harissa paste (or 1 teaspoon paprika and a pinch of cayenne pepper).
- Add 1/4 cup chopped fresh cilantro, 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon ground cumin.
- Gently fold in the mashed aubergine mixture.
- Season to taste with salt and pepper.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
6g
Carbs
3g
