Zaalouk (Moroccan Smoky Aubergine and Tomato Salad)
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Grill-charred aubergine cooked down with tomatoes, garlic, cumin, paprika and cayenne in olive oil, then finished with fresh coriander and lemon juice.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Char the aubergines. Heat the grill (broiler) to high with a shelf about 25 cm below. Prick each aubergine about 6 times, put them on the tray and grill for about 25 min, turning halfway, until the skins are shrivelled and darkened and the flesh is very soft. Cool for 10 min, then peel and chop the flesh. Charring the skins gives the dish its smoky flavour.
- 2
Bloom the spices. Heat 2 tbsp oil in the pan over medium heat. Add the garlic, cumin, paprika, cayenne, salt and sugar and stir for about 1 min until fragrant.
- 3
Simmer. Add the tomatoes and cook for about 10 min, stirring, until thickened. Stir in the aubergine and the remaining 2 tbsp oil and cook for 10-15 min more, mashing with the spoon, until thick and jammy with no watery liquid left.
- 4
Finish. Take the pan off the heat and stir in 2 tbsp coriander and the lemon juice. Serve warm or at room temperature, drizzled with oil and scattered with the remaining coriander, with bread.
Storage
Refrigerate covered up to 4 days. Serve at room temperature or warm gently. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- rimmed baking tray lined with foil
- paring knife
- chopping board
- 30 cm non-stick frying pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 197 kcal |
| Protein | 3.2 g |
| Carbohydrate | 17.6 g |
| of which sugars | 9.9 g |
| of which free sugars | 0.6 g |
| Fat | 14.3 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 1.48 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
