Zaalouk
Aubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.
What makes it zaalouk
- Aubergine and tomato, cooked until they collapse.
- Garlic, cumin and paprika, with coriander and parsley.
- Olive oil, and a squeeze of lemon, at the end.
Where it comes from
One of the cooked salads that start a Moroccan meal, several at once, scooped up with bread. The aubergine is often charred or steamed first, then stewed with tomato until soft enough to crush with a fork.
Be the first here
Start your own zaaloukNo one here has made zaalouk yet. Start it as v1, and every version after is an experiment the next cook can learn from.
