Ingredients
-
4 small Aubergine
-
3 tablespoons Olive oil
-
2 teaspoons Garlic paste
-
1 tablespoon ground Cumin
-
1 teaspoon Paprika
-
A handful fresh Parsley
-
To taste Salt and pepper
Directions
This aubergine salad originates in Morocco and uses just a handful ingredients to create a delicious dish. Compared to other aubergine dishes, zaalouk is much quicker to prepare thanks to the fact that the aubergine is steamed. This will also result in a very soft and light texture, enhanced by the cumin, garlic, and paprika.
If you use small aubergines, they will cook even faster and zaalouk will be one of those “lazy” dishes to keep up your sleeve for when you’re pressed with time or you don’t really feel like spending a lot of time in the kitchen.
To prepare your zaalouk, start with piercing your aubergines with a knife all around their surface. Then, place them in a steamer or a steaming basket, and cook for 15 minutes (add 5 minutes if the aubergines are large). Remove from the heat, then cut off the stems of the aubergine and mush the remaining pulp. Mix in the spices and seasoning.
Put in the fridge for a couple of hours before serving. Zaalouk goes very well with crumbled feta, pita bread, and tomatoes.
Enjoy!
Steps
|
1
Done
20 minutes
|
Steam the auberginesRinse well the aubergines, then pierce them with a knife on all sides. Transfer the aubergines to a steamer or a steaming basket, and steam for 15 minutes. If you are using large aubergines, steam for 5 more minutes: you want your aubergine pulp to be nice and soft. Take off the heat and transfer to a chopping board. |
|
2
Done
5 minutes
|
Mash the auberginesChop off the aubergines' stems, then mash the remaining skin and pulp with a fork, or a potato mash. Mix in all the remaining ingredients and transfer to a container. Allow to cool down to room temperature, then transfer to the refrigerator for a couple of hours before serving. |
|
3
Done
|
ServeServe your zaalouk cold, with pita bread, tomatoes, or feta cheese. Enjoy! |
