Zaalouk (Moroccan Smoky Aubergine and Tomato Salad)
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Grill-charred aubergine cooked down with tomatoes, garlic, cumin, paprika and cayenne in olive oil, then finished with fresh coriander and lemon juice.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Char the aubergines. Heat the grill (broiler) to high with a shelf about 25 cm below. Prick each aubergine about 6 times, put them on the tray and grill for about 25 min, turning halfway, until the skins are shrivelled and darkened and the flesh is very soft. Cool for 10 min, then peel and chop the flesh. Charring the skins gives the dish its smoky flavour.
- 2
Bloom the spices. Heat 2 tbsp oil in the pan over medium heat. Add the garlic, cumin, paprika, cayenne, salt and sugar and stir for about 1 min until fragrant.
- 3
Simmer. Add the tomatoes and cook for about 10 min, stirring, until thickened. Stir in the aubergine and the remaining 2 tbsp oil and cook for 10-15 min more, mashing with the spoon, until thick and jammy with no watery liquid left.
- 4
Finish. Take the pan off the heat and stir in 2 tbsp coriander and the lemon juice. Serve warm or at room temperature, drizzled with oil and scattered with the remaining coriander, with bread.
Storage
Refrigerate covered up to 4 days. Serve at room temperature or warm gently. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 1 g saturated fat per 100 g, 9.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.9 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 3.6 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 204 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.6 g per serving
1.2 % of the 50 g daily maximum · 2.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray lined with foil
- paring knife
- chopping board
- 30 cm non-stick frying pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 197 kcal |
| Protein | 3.2 g |
| Carbohydrate | 17.6 g |
| of which sugars | 9.9 g |
| of which free sugars | 0.6 g |
| Fat | 14.3 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 1.48 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
