There is lots of room to play with seasoning, and I definitely lean toward zesty and garlicky rather than mild. Whole chili peppers or cayenne pepper can be added if you like things spicy hot.
Advertisement:How to Make Zaalouk
I learned to make zaalouk from my mother-in-law many years ago. She used two or three tomatoes to each eggplant, which yields a red, saucy zaalouk that benefits from generous seasoning.
In recent years, I find that I prefer less tomato because I’ve started to enjoy the flavor of eggplant, a vegetable I never used to like on its own. I’m proof that tastes can change over time!
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