Moroccan Eggplant-Tomato Salad

Back in Morocco; I want to share with you another of the typical salads.  Eggplant was a popular ingredient in many of  the assorted salads courses we had, and this one was one of the first tried on our travels (see Part 1 of my Moroccan Food-alogue).

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Our first salad assortment in Meknes. Always  local olives. This post emulates the eggplant/tomato salad in the centre. I will attempt the white bean salad in another post.

I found this delicious and colourful eggplant salad recipe in a book called Flavours of Morocco, by Ghillie Basan.  The local name of this salad is called Zaalouk.  I have created my version of the recipe and it looks and tastes very close to the one we had above in Meknes.

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Spicy Eggplant and Tomato Salad

2 large eggplants
4 canned whole tomatoes
3 tbsp. olive oil
2-3 garlic cloves crushed
1 tsp. harissa
small bunch of flat-leaf parsley, finely chopped
small bunch of cilantro, finely chopped
freshly squeezed juice of 1 lemon
sea salt and freshly ground black pepper
1 tsp. cumin seeds, roasted and ground

  1. Preheat oven to 400 degrees C.  Put the eggplant on a baking sheet and bake them in the oven about 30 minutes, until soft when pressed with a finger.  Cool.
  2. Chop the tomatoes  along with the scooped flesh of the eggplant to a chunky pulp.
  3. Heat the oil in a frying pan, add the garlic and sauté until it begins to change colour, stirring constantly.  Add the tomatoes, eggplant and harissa and cook over a medium heat for 5-8 minutes, until thick and pulpy.
  4. Add the parsley and cilantro.  Stir in the lemon juice and season with salt and pepper.
  5. Scoop into a serving bowl and serve warm or at room temperature with an extra sprinkle of roasted cumin.

I have served this salad along with my two of my other posts —  Moroccan carrots and Spicy Chicken Tagine or try it with Tagine Cuisine – Perfect for 4 or 14.

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4 comments

  1. Frances harris · · Reply

    I would serve this with pita crackers at my happy hour

    1. That’s great! It will make your happy hour even happier!

  2. Thanks Shelley, I always need a good eggplant recipe and this looks like a winner.

    1. Thanks, Lesley…a terrific side salad to any tagine recipe!

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