Salad

Zaalouk (Morocco)

Name: Zaalouk (Morocco)
Total time: 35 min
Yield: serves 4
Ingredients: 2 Eggplant; 2 Tomato; 2 cloves Garlic; 1 tsp Cumin; 3 tbsp Olive oil; 1 bunch Fresh cilantro; 1 pincée Salt

Preparation time: 35 min
Servings: serves 4

Ingredients

serves 4

Eggplant — to buy2
Tomato — to buy2
Garlic — to buy2 cloves
Cumin — to buy1 tsp
Olive oil — to buy3 tbsp
Fresh cilantro — to buy1 bunch
Salt — to buy1 pincée

Preparation

Cut the eggplant and tomato into even dice.
Cook them together in a saucepan with the crushed garlic, cumin, a pinch of salt and a drizzle of olive oil, covered over low heat for 20-25 minutes, stirring occasionally, until the eggplant is very soft and translucent.
Mash the mixture with a fork once very soft, until you get a rough compote-like texture — not fully smooth, keep a little body.
Taste and adjust the salt, cumin or chili to your liking — a touch of harissa or chili powder is welcome if you like it spicy.
Let it cool slightly or fully: zaalouk is enjoyed warm just as well as cold, and is even better the next day.
Serve drizzled with olive oil and sprinkled with fresh cilantro, with bread for dipping.