Zahlouk (Aubergine and Tomato Salad)

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, Moroccan: A Culinary Journey of Discovery.

Edited 21 March 2016: Served with Lamb and Apricot Stew, which worked really well!