- 1 large eggplant (1 pound)
- 3 tomatoes peeled and diced (1 pound)
- 1/4 cup of chopped parsley
- 1/4 cup of chopped cilantro
- 1 teaspoon of vinegar
- 1 – 2 tablespoons of coconut oil
- 1 teaspoon of crushed garlic
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of salt (to taste)
- 1/4 teaspoon of pepper (to taste)
- Peel and dice the eggplant. You can either peel all the eggplant skin of leave half of it, depending on your taste.
- Boil the eggplant cubes in salted water for 20 – 30 minutes.
- Drain the eggplant cubes from the water and press them with a spoon until all excess water is released.
- On medium heat, add the tomatoes, eggplant, coconut oil, garlic and spices to your pan and cook them for 30 minutes.
- Crush the eggplant and tomatoes with a wooden spoon while they are cooking until you end up with a puree.
- In the last 5 minutes, add the vinegar to the eggplant and tomatoes puree.
- Zaalouk is served either hot or cold. It can be eaten plain or with cauliflower rice, other steamed vegetables, grass-fed beef, etc.
(Recipe via Jennifer J.)