BHA & BHT Free Vegan Zaalouk (Moroccan Eggplant)
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 medium eggplants (about 2 lb total), peeled and cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 1 ½ tsp ground cumin
- 1 ½ tsp sweet paprika
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp ground coriander
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- crusty bread or pita, for serving (optional)
Instructions
- 1
Toss the eggplant cubes with 1 tsp salt in a colander and let them sit for 10 minutes, then pat dry with paper towels.
- 2
Heat 3 tbsp olive oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden and softened on most sides, about 10–12 minutes.
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