Moroccan Zaalouk (Cooked Eggplant and Tomato Salad)

Dishes featuring eggplants and tomatoes are very common in the cuisines of Northern Africa, Southern Europe, and the Middle East, where these ingredients are mixed with local produce and spices to become wonderful cold and hot salads. Better known eggplant dishes such as baba ghanoush or moutabel are a beautiful example of what these types of dishes can be. Moroccan zaalouk is no exception to the quality and bold flavors one can achieve when using simple ingredients in the right proportions. This cooked salad is made with eggplant, tomatoes, garlic, olive oil, and spices and served as a side dish to many meals but is usually presented as a dip alongside crusty bread.

Technically speaking, both eggplants and tomatoes are fruits, although they're usually grouped within the vegetable family. Both belong to the nightshade family, along with peppers, and potatoes, and both offer great nutrition, especially regarding their vitamin content. Eggplants offer significant amounts of fiber, vitamins A and C, magnesium, and niacin. They are also a good source of potassium—with 1,140 milligrams per pound of eggplant, this fruit offers almost a third of the recommended adult daily intake of the mineral.

Zaalouk is a delicious and nutritious preparation that can be served hot or cold. Because eggplants and tomatoes are the stars of the dish, we recommend buying organic ripe produce for the best flavor. The same goes for the olive oil, as this ingredient is what will bind together the salad and might also be drizzled on top before serving. Although it's simply delicious with bread, use zaalouk as a side dish to fish, chicken, or meat, or top rice or potatoes with it for a saucy addition to your everyday dishes.