Eggplant and Tomato Zaalouk Salad

Eggplant and Tomato Zaalouk Salad

  • Preparation 15 min
  • Cooking 25 min
  • Servings 1
  • Makes Makes 2 cups (500 ml)

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.

Featured in RICARDO Magazine (SPRING 2018)
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Lactose-free
  • Nut-free
  • Vegan
  • Vegetarian

Categories

Ingredients

  • Eggplant

    • 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
  • Mint Oil

    • 2 tbsp mint, chopped
    • 1 tbsp (15 ml) olive oil

Preparation

  • Eggplant

  • Mint Oil

Note from Ricardo

Grating fresh tomatoes is a quick method of extracting the most flesh and juice possible. We halved the tomatoes horizontally and grated them flesh-side down all the way to the skin.

Personal Note