Perla's Cooked Eggplant Salad "ZAALOUK"
This is my grandmother Perla's warm Moroccan Eggplant Salad (Zaalouk) recipe. It combines cooked eggplant with classic spices and is enjoyed as a side or alone with bread. The traditional recipe includes cooked tomatoes. See Traditional Zaalouk recipe.
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.