Za'louk (Aubergine and Tomato Salad)

Page 14

Cuisine: Middle Eastern | Course Type: Appetizers

(1 review)

Tags: tomatoes aubergine salad sauce dip garlic

Recipe Review

Actually, this is more of a dip than a salad, although you can also eat it as a side dish. I hardly tasted any tomato, except for a slightly sweet taste, and just a faint hint of aubergine. The rest was spice, spice and garlic; in a way, we joked, it was like a spicy garlic mayonnaise but with much better nutritional values.

It was extremely delicious, and you can be sure we'll make this again, be it as a side dish or as a dip. We used homemade Harissa and served it with Mutton Leg Chops with Ginger and Pomegranate Salsa and buttery couscous, and it went together really well.

Crosspost. Exact the same recipe was also published in Ghillie Basan’s other Moroccan cookbook, Modern Moroccan.

Edited 11 March 2017:
It's a good idea to steam the aubergine in batches, especially when using larger amounts than given. I also only chopped everything this time, and I think I prefer the puréed version.

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