Moroccan
Zaalouk
Moroccan aubergine and tomato salad
A warmly spiced Moroccan aubergine and tomato salad cooked down with garlic, cumin, paprika and herbs.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Moroccan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Zaalouk
Ingredients
Main
Method
- 1
Steam or boil the aubergine until completely tender, then drain well.
- 2
Cook the tomato, garlic, oil, cumin, paprika and salt until reduced.
- 3
Add the aubergine and mash it into the tomato mixture while cooking.
- 4
Stir in coriander and lemon, then serve warm or at room temperature.
Zaalouk is a Moroccan cooked salad in which aubergine and tomato are reduced to a soft, spoonable texture with warm spices.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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