Perla’s Cooked Eggplant Salad (Zaalouk): A Cherished Family Recipe
From my maternal grandmother, Perla, comes this treasured recipe for warm Moroccan Eggplant Salad, known as Zaalouk. This isn’t just a salad; it’s a flavorful journey, combining the smoky sweetness of cooked eggplant with a vibrant blend of classic Moroccan spices. Enjoyed as a side dish or simply with warm crusty bread, Perla’s Eggplant Salad is a testament to simple, wholesome ingredients creating unforgettable flavors.
The Story Behind Perla’s Special Eggplant Salad (Zaalouk)
This recipe for Perla’s Eggplant Salad (Zaalouk) has been passed down through generations, a staple in our family meals. The warmth of the cooked eggplant, infused with garlic and the aromatic spices, evokes memories of shared tables and comforting flavors. While traditional Zaalouk often includes cooked tomatoes, Perla’s version focuses on the pure essence of eggplant enhanced by a simple yet impactful spice blend. It’s a recipe that speaks of tradition and the love of good food.
Making Perla’s Cooked Eggplant Salad (Zaalouk): A Simple Guide to Moroccan Flavors
Creating Perla’s Cooked Eggplant Salad (Zaalouk) is a straightforward process that allows the natural flavors of the eggplant to shine through, beautifully complemented by the aromatic spices. Here’s how to bring this cherished family recipe to your table:
Ingredients:
- 1 large eggplant
- 12 garlic cloves
- 2 quarts water (salted)
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon cumin
- Salt to taste
Instructions:
- Prepare the Eggplant: Wash the eggplant and remove the stem and leaves. Using a sharp knife, cut three evenly spaced slits into the eggplant. Peel 2 garlic cloves and insert them into each of the slits (you’ll use 6 cloves in total for this step).
- Cook the Eggplant: In a large pot, bring the salted water to a boil. Carefully place the prepared eggplant into the boiling water and cook for approximately 20 minutes, or until the eggplant is soft and tender.
- Drain and Mash: Once cooked, remove the eggplant from the water and let it drain in a colander for a few minutes. Once slightly cooled, cut the eggplant in half lengthwise and scoop out the flesh, discarding the skin. Place the scooped-out eggplant in a bowl and use a fork to mash it until you have a chunky consistency.
- Infuse with Garlic: While the eggplant is cooking, peel and finely mince the remaining 6 garlic cloves.
- Blend the Spices: In a small bowl, whisk together the olive oil, vinegar, cayenne pepper, paprika, cumin, and salt to taste.
- Combine and Mix: Pour the blended spice mixture over the mashed eggplant. Add the minced garlic and mix everything thoroughly, ensuring the spices are evenly distributed throughout the eggplant.
- Serve: Perla’s Cooked Eggplant Salad (Zaalouk) can be served warm immediately or chilled and enjoyed cold. It’s delicious on its own or as a flavorful accompaniment to bread.
Serving Suggestions for Perla’s Warm Moroccan Eggplant Salad
Perla’s Cooked Eggplant Salad (Zaalouk) is a versatile dish that can be enjoyed in various ways:
- With Bread: Traditionally enjoyed with warm Moroccan bread or crusty bread for dipping and scooping.
- As a Side Dish: Serve it alongside grilled meats, poultry, or fish for a flavorful and healthy side.
- Part of a Mezze Platter: Include it in a Mediterranean or Moroccan mezze platter with olives, hummus, and other dips.
- As a Topping: Use it as a flavorful topping for crostini or crackers.
A Taste of Tradition: Enjoying Perla’s Eggplant Salad
Perla’s Cooked Eggplant Salad (Zaalouk) is more than just a recipe; it’s a taste of family history and Moroccan culinary tradition. The simple yet flavorful combination of cooked eggplant and aromatic spices makes this a truly special dish. We hope you enjoy this cherished recipe from our family to yours!
Perla’s Cooked Eggplant Salad “ZAALOUK”
DESCRIPTION
INGREDIENTS
- 1 large eggplant
- 12 garlic cloves
- 2 quarts water (salted)
- 2 tablespoons olive oil
- 1 tablespoons vinegar
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- salt to taste
INSTRUCTIONS
- Wash the eggplants and remove their stems and leaves. Cut three evenly spaced slits in the eggplant, and insert 2 peeled garlic cloves into each slit.
- In a large pot, bring salted water to boil. Place the eggplant in pot and cook for 20 minutes. Remove from water and drain. Cut in half and scoop out eggplant. Using a fork, mash the eggplant.
- In small bowl, blend oil, vinegar, cayenne pepper, paprika, cumin and salt. Pour over eggplant mash and mix thoroughly.
- Serve warm or cold.
