Zaalouk Moroccan Cooked Salad

The traditional Zaalouk is a specialty that is also found in other Maghreb countries. This excellent aubergine caviar with tomato is one of the most popular cooked salad recipes that we love to share with family and friends. There are many ways in Morocco and Algeria to prepare Zaalouk by region or family transmission. Do not hesitate to bring your personal touch to your Moroccan Zaalouk playing with spices or the proportions between eggplant and tomatoes.

Prepare zaalouk eggplants

Peel the eggplant preserving half of the skin and cut into cubes about 2 cm.

Place the eggplants in the steamer basket of a pressure cooker for 10 minutes.

Reserve the eggplants in a colander to drain well and press a little if necessary to extract the cooking water.

cut eggplant into cubes

Cooking zaalouk step by step

Step 1

Sieve and seed the tomatoes before cutting them into small cubes.

Sieve and seed the tomatoes

Step 2

In a frying pan or large skillet, heat the olive oil

heat the olive oil in a pan

Step 3

Add the eggplant, paprika, chilli, finely squeezed garlic, salt and pepper.

Step 4

Let the aubergines brown on high heat, stirring for 5 minutes.

frying seasoned eggplants

Step 5

Add the tomato cubes, cumin and lemon juice to the eggplant, mix well.

Step 6

Stir over medium heat for 10 minutes, stirring regularly.

Step 7

Extend 5 to 10 minutes under cover and over low heat.

Step 8

Correct if necessary the seasoning of Moroccan Zaalouk to your liking.