Eggplant and Tomato Zaalouk Salad
Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour and spicy punch courtesy of paprika, harissa, cumin and lemon. Don’t be afraid to let the eggplant brown—that’s what makes it so sweet and meltingly tender. Top this salad with mint oil to instantly go […]
Ingredients
- 1 large eggplant, peeled and cubed
- 6 tbsp (90 ml) olive oil
- 2 garlic cloves, chopped
- 2 large tomatoes, halved and grated
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) harissa paste
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 2 tbsp (30 ml) lemon juice
- 2 tbsp mint, chopped
- 1 tbsp (15 ml) olive oil
Instructions
- In a large non-stick skillet over medium-high heat, brown the eggplant in the oil. Lower the heat to medium and continue cooking until the eggplant is very tender. Add the garlic and cook for 2 minutes. Stir in the tomatoes, tomato paste, harissa, paprika and cumin. Cook over medium-low heat for 5 minutes or until the mixture has completely softened and the liquid has evaporated. Add the lemon juice and season with salt and pepper.
- In a food processor, purée the mixture until smooth. Transfer to a bowl.
Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour and spicy punch courtesy of paprika, harissa, cumin and lemon. Don’t be afraid to let the eggplant brown—that’s what makes it so sweet and meltingly tender. Top this salad with mint oil to instantly go gourmet.