Salade de Zaalouk
(Salad of Cooked Vegetables) Recipe
Origin: Tunisia Period: Traditional
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This is a classic hot and spicy Tunisian salad. It's best prepared a day ahead and kept in the refrigerator so that the flavours can meld and combine.
Ingredients:
3 tbsp olive oil
1 onion, chopped
4 courgettes (zucchin), sliced
2 aubergines (eggplants), cubed
3 garlic cloves, crushed
4 red bell peppers, sliced
2 fresh red chillies, finely chopped
4 ripe tomatoes (plum tomatoes are good), blanched, peeled, and chopped
salt and black pepper, to taste
chopped coriander to garnish
Salade de Zaalouk
(Salad of Cooked Vegetables) Preparation:
Method:
Heat the oil in a large frying pan and add the onion, courgettes, aubergines and garlic. Cook gently for about 10 minutes, stirring frequently then add the remaining ingredients (except the coriander) and season liberally with black pepper. Continue cooking gently until the vegetables are completely tender and any liquid in the pan has evaporated.
Transfer the contents of the pan to a bowl and set aside to a bowl. Cover and refrigerate over night to allow the flavours to meld. Serve garnished with chopped coriander.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for starters... More Traditional recipes... More Vegetarian recipes... More recipes using Chillies... More recipes for Pies and Tarts...
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Other recipes with vegetables and chillies as primary ingredients:
African Chicken Wings
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