Zaalouk - Moroccan Eggplant Salad Recipe - CookingWithAlia - Episode 47

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh taste, while dried parsley is cost-effective.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes retain flavor, and paste is often cheaper.

Peel and dice the eggplant, either keeping the skin or peeling it completely.

In a pot, cook the diced eggplant in salted water on medium heat for 30 minutes.

After 30 minutes, drain the eggplant from the water and squeeze it with a spoon to remove any excess water.

In a cooking pan, drizzle olive oil and add the diced tomatoes.

Add the cooked eggplant to the pan.

Add crushed garlic and the spices (paprika, cumin, salt, and pepper).

Add chopped parsley and cilantro to the mixture.

Mix all the ingredients together and let them cook on medium heat for 20 to 30 minutes, crushing the tomatoes and eggplant with a spoon as they cook.

Once cooked, add vinegar to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary