Zaalouk

Name: Zaalouk
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 2 medium Eggplants, aubergines; 4 Tomatoes, ripe, peeled and chopped; 4 cloves of Garlic, minced; 4 tbsp Extra Virgin Olive Oil; 1 tsp Ground Cumin; 1 tsp Sweet Paprika; 1/4 tsp Cayenne Pepper, or hot paprika; 1 tsp Salt; 1/4 tsp Pepper (Black); 2 tbsp Cilantro, fresh, chopped; 2 tbsp Parsley, fresh, chopped; 1 tbsp Lemon Juice

Zaalouk is a silky Moroccan salad of smoky roasted eggplant and ripe tomatoes, gently spiced and finished with bright herbs and lemon. Serve it warm or at room temperature as a flavorful dip with crusty bread or as a side to grilled meats. Its deep, comforting flavors and smooth texture make it an instant favorite on any mezze table.

Zaalouk is a silky Moroccan salad of smoky roasted eggplant and ripe tomatoes, gently spiced and finished with bright herbs and le... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

A+ · Excellent

Rating

4.1

Time

45 min

Price

0,56 €

Calories

207 kcal

vegan

budget

low calorie

easy

gluten free

low carb

Method

Wash the produce

Rinse the eggplants, tomatoes, cilantro, and parsley under cool water, then pat everything dry so it’s easier to cut and the pan won’t sputter.

Prep and chop

Peel the tomatoes if they still have their skins, then chop them into small pieces. Trim the eggplants and cut them into small 1/2-inch cubes so they soften quickly and evenly; if you want a smoother zaalouk, peel the skins first. Peel and finely mince the garlic, then chop the cilantro and parsley very finely so they blend into the finished dish.

Cook the vegetables

Set a wide skillet or shallow saucepan over medium heat and warm the extra virgin olive oil. Stir in the garlic, ground cumin, sweet paprika, cayenne pepper, salt, and black pepper, and cook for 30 seconds to 1 minute just until fragrant; don’t let the garlic brown. Add the chopped tomatoes and eggplant, stir well, then bring everything to a gentle simmer. Cover partially and cook for 20 minutes, stirring every few minutes, until the eggplant is completely soft and the tomatoes have turned into a thick, glossy sauce.

Mash and finish

Take the pan off the heat and mash the mixture with the back of a spoon or a potato masher until it looks rustic and spreadable, with a few small pieces of eggplant still visible. Stir in the lemon juice, then fold in the chopped cilantro and parsley. Taste and adjust the seasoning with a little more salt or black pepper if it needs a brighter finish.