Zahlouk is a traditional Moroccan recipe for a classic salad of aubergines and tomatoes flavoured with argan oil and harissa. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Zahlouk.
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This is a classic Moroccan aubergine salad prepared with argan oil, which gives the dish a reddish colour and a subtle nutty flavour.
Ingredients:
3 large aubergines (eggplants)
3–4 large tomatoes
1 tsp granulated sugar
3–4 garlic cloves, crushed
4 tbsp Argan oil (or substitute extra-virgin olive oil)
juice of 1 lemon
1 tsp harissa
1 tsp cumin seeds, toasted and ground
small bunch of flat-leaf parsley
salt, to taste
Method:
Peel and cube the aubergines then boil in a pan of water with plenty of salt for 15 minutes, or until very soft.
Drain in a colander, allow to cool until they can be handled then squeeze out the excess liquid before chopping and mashing with a fork.
Blanch, peel and chop the tomatoes. Place the flesh in a small saucepan, scatter over the sugar and cook over a gentle heat until they break down and reduce to a thick sauce.
At this point stir in the mashed aubergine along with the garlic and argan (or olive) oil along with the lemon juice, harissa and ground cumin seeds. Stir to combine then chop the flat-leaf parsley and stir into the mixture.
Season to taste with salt then turn into a bowl and serve. Serve at room temperature, accompanied by plenty of flatbreads.
