- Eggplant6 Piece(s)
- Tomato3 Piece(s)
- Cloves Garlic2 Piece(s)
- CuminAs needed
- Paprika Coffee1 Cup(s)
- Chilli1/2 Cup(s)chilli or sweet coffee
- Olive Oil4 Tablespoon(s)
- SaltAs needed
- PepperAs needed
- Coriander1 Cup(s)chopped fresh coriander
- Lemon1/2 Piece(s)Juice of 1/2 lemon
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.
Cooking zaalouk step by step
Sieve and seed the tomatoes before cutting them into small cubes.
In a frying pan or large skillet, heat the olive oil
Add the eggplant, paprika, chilli, finely squeezed garlic, salt and pepper.
Let the aubergines brown on high heat, stirring for 5 minutes.
Add the tomato cubes, cumin and lemon juice to the eggplant, mix well.
Stir over medium heat for 10 minutes, stirring regularly.
Extend 5 to 10 minutes under cover and over low heat.
Correct if necessary the seasoning of Moroccan Zaalouk to your liking.
This dish really shines when using fresh tomatoes.