Moroccan Zaalouk

This Moroccan salad can be served hot or cold and is usually paired as a dip with crisp breads. You can add lemon for a tangy flavor or red chili peppers for a spicy salad.

Serves 2-3

What you need:

1 large eggplant (aubergine), chopped
3-4 ripe tomatoes, chopped
5 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1.5 tsp salt
4 tbsp olive oil
1/2 cup water
3 tbsp fresh parsley
3 tbsp fresh cilantro

In a large pan, bring the olive oil to medium heat. Add the garlic and sauté for 2 minutes. Add the tomatoes and sauté for another 3 minutes. Add the rest of the ingredients, mix well, and cover. Simmer for 20 minutes on medium heat. Remove cover and with a masher or strong fork, mash the zaalouk. Cook for another 10 minutes on medium heat. Serve with bread.


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