Zaalouk also known as babaganoush, aubergine or eggplant caviar, is a delicious Seasonal Moroccan salad, a must-have with every Moroccan meal!
35 grams tomato paste
2 teaspoons black pepper 2 teaspoons ground ginger
2 teaspoons paprika 2 cloves garlic
Salt, to taste Vegetable oil, for frying
Chop the aubergines (eggplants) up into 1 centimeter cubes and fry in plenty of vegetable oil for 10 minutes, or until golden brown in color, stirring occasionally. To ensure even cooking, feel free to work in batches so as not to overcrowd the pan. Remove from oil and let drain on a paper towel covered plate.
Meanwhile, halve tomatoes horizontally and grate with a box grater to create a pulpy juice. The skin will naturally come off as you do this. Discard the skin.
Heat up the tomato pulp in a cast iron pan over high heat. Add the tomato paste, spices, and a glug of vegetable oil. Reduce heat to low and stir to combine. Simmer, stirring occasionally. Meanwhile, mince the garlic, and throw it in. Let cook for another 2 minutes. Add the aubergine and stir to combine, using a fork to smash everything together. Serve warm or cold.