Photograph of the finished Zaalouk

Middle East · Salad cà tím cà chua Zaalouk

Zaalouk

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 4
  • Photograph of Tomato Tomato 6
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Coriander Coriander 1.4 oz
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Ground cumin Ground cumin 0.4 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Lime Lime 1
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Bake the eggplant for 20 minutes until soft, peel it, and then mash it coarsely.
  2. 2 Sauté minced garlic in olive oil for 1 minute, then add chopped deseeded tomatoes.
  3. 3 Simmer the tomatoes for 10 minutes until the liquid evaporates and they become intensely sweet.
  4. 4 Add the eggplant to the pan, season with cumin powder, red chili powder, and salt, and stir for 8 minutes until thickened.
  5. 5 Turn off the heat, squeeze in some lemon juice, and sprinkle with chopped cilantro and parsley; serve warm or cold.

With an appliance

  • Air fryer 40 min

    Replace step 1: poke a few holes in the eggplant, spray with oil, then bake at 200 degrees for 16 minutes, flipping at the 8th minute; peel and roughly mash before simmering with tomatoes in step 4.

Start cooking