Zaalouk • Moroccan Salad

Zaalouk is a light and full flavored Moroccan dish, that I made in culinary school. It’s been on my mind for months.. and since I finally made it, I’m happy to share it with y’all🤘🏾 Slightly sweet & acidic.. This would be the perfect side to some grilled fish, a juicy steak or just on it’s own! If you have any questions holla at me.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the eggplant and cut into medium sized chunks. Then coat with olive oil and season with your salt and spices.

Step 2

Place on a sheet pan and roast in a preheated 350 degree oven for 25-30 minutes, rotating the pan in between. While it cooks, you have some time to prep the other ingredients. Once done set it aside to cool.

Step 3

Cut an X at the base of your tomatoes about 1/4 inch deep. Then place in the boiling water for a few seconds (7-10 give or take) to pop the skin.

Step 4

Place in an ice bath to cool and stop the cooking process. Remove the tomato skin and discard.

Step 5

Cut the tomatoes into quarters & cut the quarters in half.

Step 6

In a medium mixing bowl, add in your roasted eggplant and juicy tomatoes. Season with the salt and spices. Toss in the sautéed garlic, cilantro, lemon zest and juice.. then toss until combined.

Step 7

Drizzle with honey to taste. You really want to add a little at a time and taste. The honey is going to balance out the acidity. I put 1 tsp as a starting point, but if you feel you need more.. do your thing.

Step 8

Enjoy this as a side salad or make it into an appetizer! This is really great with some toasted or grilled bread. I grabbed Everything Bread the next day and it was incredible..

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