Zaalouk (Spicy Aubergine Salad) - Morocco

Submitted by Mme M

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 1⁄2 lbs aubergines, peeled and cubed
• 5 garlic cloves, peeled
• salt
• 3 large beef tomatoes, peeled and chopped
• 4 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 teaspoon harissa
• 1 teaspoon ground cumin
• 1 bunch parsley, flat leaf

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

[Chef Kate]

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.