Moroccan Eggplant Salad
Char the eggplant before it meets the tomato. That smoke gives zaalouk its backbone, while cumin, paprika, garlic, and olive oil turn soft vegetables into a substantial side rather than an…
Ingredients
- 2 each large eggplants
- 3 cups ripe tomatoes, finely chopped
- 3 each garlic cloves, finely grated
- 4 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 1/2 cup fresh cilantro, finely chopped
- 1 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- Position an oven rack 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil. Rinse and dry the eggplants, then pierce each one 8 to 10 times with a fork so steam can escape during roasting.
- Place the whole eggplants on the baking sheet and broil for 20 to 25 minutes, turning them every 5 minutes with tongs. The skins should be deeply blackened and blistered, and the flesh should collapse when pressed. If the skins char before the centers soften, move the pan to the oven's middle rack and continue at 425°F for 8 to 10 minutes.
- Transfer the eggplants to a cutting board and let them cool for 10 minutes, until safe to handle but still warm. Split them lengthwise, scoop out the flesh, and discard the skins and tough stem ends. Put the flesh in a colander for 5 minutes to drain excess liquid; this keeps the finished salad concentrated rather than watery.
- While the eggplant drains, finely chop the tomatoes, grate the garlic, chop the cilantro, and measure the paprika, cumin, cayenne, salt, and lemon juice. Roughly chop the drained eggplant into bite-size pieces, keeping some texture instead of turning it into a purée.
- Heat 3 tablespoons of the olive oil in a wide 10-inch skillet or sauté pan over medium heat. Add the garlic, paprika, cumin, and cayenne, and stir for 30 to 45 seconds, just until the garlic smells sweet and the spices darken slightly. Do not let the garlic brown; burnt garlic will dominate the salad.
- Add the chopped tomatoes and salt to the skillet. Cook uncovered over medium heat for 10 to 12 minutes, stirring every 2 minutes, until the tomatoes lose their raw smell and the liquid reduces to a thick, spoonable sauce. A spatula should leave a visible track across the pan for a moment.
- Stir in the chopped eggplant and the remaining 1 tablespoon olive oil. Reduce the heat to medium-low and cook for 10 to 12 minutes, stirring and lightly mashing with a wooden spoon every few minutes. Stop when the mixture is cohesive and glossy, with small pieces of eggplant still visible and no loose liquid pooling at the edges.
- Remove the pan from the heat and stir in the lemon juice and half of the cilantro. Taste while warm and adjust with more salt or lemon; the seasoning should be earthy, lightly hot, and lifted by acidity rather than sharp.
- Rest the zaalouk for 10 minutes so the oil and spices settle into the eggplant. Spoon it into a shallow serving bowl, drizzle with a little additional olive oil if desired, and scatter the remaining cilantro over the top. Serve warm or at room temperature with flatbread, roasted chicken, grilled fish, or rice.
Watch the Moroccan Eggplant Salad cooking video
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