Zaalouk (Spicy Aubergine Salad) - Morocco

Total Time
50mins
Prep 50 mins
Cook 0 mins

Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.

Ingredients Nutrition

Directions

  1. Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
  2. Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
  3. Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
  4. Mix with aubergines and the rest of the ingredients.
  5. Season to taste.

Reviews

(1)
Most Helpful

This was an interesting flavor but the texture was a bit off-putting for me. And even with the red of the tomatoes, once they cooked into a sauce and were mixed with the eggplant, the result was a sort of thick paste. It seemed less a salad and more a sort of sauce or condiment.

Chef Kate June 12, 2007

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