Tuesday, February 19, 2013

Moroccan Eggplant Salad (Zaaluk)

     As promised, I am presenting today another eggplant recipe. It is a traditional Moroccan salad actually, and it is called Zaaluk. Well, there are many Zaaluk recipes. However, the one I am showing you today is the easiest, it does not require any roasting or frying, you only need to put all ingredients in a pressure cooker or a regular saucepan to cook and that's it. It may be served warm or cold. Moreover, It may be preserved in the refrigerator up to 3 days. I hope you like my recipe! 


- 4 Eggplants (medium-sized) cut into cubes
- 1 Tomato, cut into cubes
- 1 Green pepper (small), chopped
- 1 Red pepper (small), chopped        *You may use only 1 big green or red pepper.
- 2 tbsp Garlic, minced
- 2 tbsp Parsley, minced
- 3 to 4 tbsp olive oil
- 2 tbsp Tomato sauce (optional)
- 1 Hot pepper (optional)
- 1 quarter Preserved lemon
- Salt, cumin, and paprika (1 tbsp)
- Water, about 1/2 cup


1- In a pressure cooker, or a sauce pan, and in medium heat, add tomatoes, pepper, garlic, oil, salt, and paprika. Cook for 2-3 minutes or until tomato is tender, stir occasionally.

2- Add parsley, tomato sauce, and hot pepper, mix until combined and then add eggplants. Toss to coat.

3- If you are using a pressure cooker, add about 1/2 cup of water or until veggies are 2/3 covered, and cook for 10 min. If you are using a regular sauce pan add 1 and 1/2 cups of water or until they are submerged by 1/3. Cook for about 20-30 min. 

4- Using a wooden paddle, mash your eggplants until soft. You may remove the hot pepper before that. 

5- Add cumin and simmer while stirring for 3-5 min or until water is completely evaporated. 

That's it!

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