I love Morrocan tagines as much as a full-blooded local, but I must confess what I most enjoy during my meals in Morocco are the salads and side dishes. I've posted before about how much I like eggplant so naturally, Morrocan zalouk (eggplant salad) is one of my favorite salads/side dishes. This recipe comes directly from my mother-in-law’s kitchen and all measurements are approximate according to my observation. When my husband makes zalouk he roasts the eggplant, but I know some people who boil it in water. My mother-in-law steams hers and it turns out great. Zaalouk can be served warm or cold - I prefer mine at room temperature.
Lwalida’s Zaalouk
About 3 medium eggplants
2 large tomatoes, peeled, seeded and grated
3 cloves of garlic, pressed
About 1 cup chopped fresh cilantro and parsley, mixed
About ½ to 1 Tbsp paprika
About 1/2 Tbsp cumin
About 1 tsp of ginger
Salt and pepper to taste
¼ to ½ Tbsp harissa (optional)
Olive oil
Peel eggplants in 1-inch intervals lengthwise and cube them. Steam until tender.
The best way to peel tomatoes is to pour some boiling water over them for a couple of minutes. Peel off the skin, cut tomatoes in half across the width and grate the meat side of the tomato using a coarse vegetable grater.
In a large frying pan saute with a little olive oil the tomatoes and garlic. Add cumin, ginger, black pepper, cilantro, parsley, paprika and salt and let cook for a few minutes. Add harissa if you want and let cook some more.
Add steamed eggplants and let cook for about fifteen to twenty minutes, mashing up the eggplant with a wooden spoon once in a while.
Serve at room temperature with bread as an appetizer, a salad or side dish.