How to make
Finely chop the garlic and onion. The eggplants and tomatoes are cut into cubes of approximately 1 cm (the tomatoes can be cut into smaller pieces).
The eggplant cubes are mixed with 1 tbsp. of salt and lemon juice and leave them in a large strainer to release their bitter juice (for 30 minutes).
Fry the onions and garlic briefly in olive oil. Add the tomatoes and after a minute or two the eggplants.
Cook for 15 minutes with the lid half-open and then add the paprika, black pepper, cumin, tomato concentrate, sugar, as much salt as you like and fresh parsley and coriander leaves.
If desired, a bit of saffron is added. Cook for another 7-8 minutes and leave it to cool.
The salad, which can also be served as a spread, is served cold, garnished with more fresh parsley leaves.
The Moroccan eggplant salad (Zaalouk) is ready.
