Calling all eggplant-lovers! This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread.
2 lbs of eggplant
bunch of cilantro/ parsley
1/2 cup of olive oil
3 tbsp of paprika
2 tsp of cumin
1/2 tsp of black pepper
1 tsp of turmeric
8 cloves of garlic
1 tbsp of coarse salt
the juice of one large lemon
the peel of half a preserved lemon
1 green bell pepper
Wash the eggplants very well and cut into small cubes. Place into a steamer and steam till soft but not mushy.
Meanwhile prepare the sauce. Peel and mince the garlic. Chop the cilantro and parsley finely as well. Add to a bowl and add in the paprika, the turmeric, the black pepper, the cumin, and the salt. Mix well
Peel, seed, and chop the tomatoes, and the green pepper and add it the the spice and oil mixture. Ad in the juice of the lemon and the chopped of the peel of the preserved lemon and mix well.
Once the eggplant is ready pour into a deep pot and add in the sauce mixture and mix very well.
Simmer the eggplant over low heat till all the moisture has evaporated.
Garnish with pieces of preserved lemons and cilantro.
Serve with Moroccan Bread and a salad.