On a recent shopping expedition, the eggplant was on sale and this recipe came to mind. I honestly do not know remember where I found the original recipe for this. But, I do remember searching for it over ten years ago. My husband and I used to enjoy going to a Moroccan restaurant in the Philadelphia area that served this and I wanted to learn to make it at home for him.
This classic Moroccan dish is a great appetizer and over the years, I’ve adapted the recipe to our tastes. It is another recipe for your collection that you can be creative with. Switch out the vegetables for ones that are in season or are your favorites (like summer squash, zucchini, red onions or colorful bell peppers).
The combinations are endless.
Serve it warm or at room temperature with warm pita bread
Zaaloouk – Spicy Eggplant Salad
1 1/2 pounds Eggplant, peeled and cubed
5 cloves Garlic, peeled
3 large Beefsteak Tomatoes (about 1 1/2 pounds)
4 tablespoons Olive Oil
2 tablespoons Red Wine vinegar
1/2 teaspoon Paprika
good pinch of Chili Powder (depending on how much heat you like)
1 teaspoon Cumin
1 teaspoon Sumac Pepper
1 teaspoon Cinnamon (or Sweet Spice Blend)
Salt to taste
1/2 cup Flat-Leaf Parsley, chopped
- Boil the peeled and cubed eggplants with garlic in plenty of salted water, covered for 30 minutes (or until eggplant is very soft).
- Drain and chop the eggplants and garlic in a colander.
- Mash them with a fork, pressing all the water out.
- Put tomatoes into the emptied pan.
- Cook over low heat for about 20 minutes (or until reduced to a thin sauce). Stir occasionally.
- Mix with the mashed eggplants and garlic.
- Add the remaining ingredients.
- Add salt & pepper to taste.