Ingredients:
2 large eggplants or 4 small ones, peeled and cubed
4 garlic cloves, chopped
2 tsp ground cumin
½ tsp cayenne pepper
1 tsp Spanish paprika
2 big tomatoes or 4 cups, chopped
¼ cup coriander or parsley
1- 2 tbsp Olive oil
Boil eggplants in salted water until soft, 12 minutes. Let sit in a colander while preparing the next steps: Sauté garlic in 1 tbsp olive oil, add spices until aromatic, 1-2 minutes, add tomatoes. Cook for 15 minutes.
Add eggplant and salt. Cook uncovered for 12 to 15 minutes until juices reduce.
Serve hot or cold as an appetizer or to accompany other food.
Zaalouk is a Moroccan salad. It is sometimes spelled zaalouka, الزعلوك in Arabic.
I love this simple salad, also because I really enjoy eggplant. I have been making this recipe for many years and never get tired.
This is what Anthony William, the Medical Medium says about eggplant:
“Eggplant has small quantities of an undiscovered astringent phytochemical that improves blood flow to the liver, allows oxygen to be maximized inside the liver, and helps prevent all manner of disease. Eggplant also has phytochemical compounds that bind onto vitamin C, making it more bioavailable to the liver and the liver’s personalized immune system. Eggplant thins out dirty blood filled with fats and poisons, which can help stop blood clots from occurring inside our veins and eases the heart, too, allowing it to not overwork as it pumps.”
