Zaalouk Salad
The majority of Moroccan salads are not served raw. They are most often cooked mixtures of vegetables that can be eaten with a fork or as a dip. Zaalouk is a traditional Moroccan salad made of eggplant, tomatoes, and zucchini, and cooked to a puree. It can be served hot or cold.
For 2 people
- 3 eggplants
- 2 tomatoes
- 1 small hot pepper
- 1 large zucchini
- 1 head of garlic
- 1 handful of fresh parsley
- 1 teaspoon of lemon juice
- 2 soup spoons of olive oil
- one pinch of ground cumin
- one pinch of paprika
- one pinch of ground black pepper
- one pinch of salt
Peel and cut tomatoes into small pieces. Wash and cut zucchini, hot pepper, and eggplants into small cubes. Steam the eggplant until it is soft. Put all cut and prepared ingredients into a pan with spices and olive oil. Cook on a medium flame and mash the mixture while cooking. Continue to mash and cook until the mixture is ready. Let the salad cool a little bit. Chop the parsley and add to the mixture. Sprinkle lemon juice on top and serve!
