Authentic Moroccan Zaalouk Recipe
Introduction
Zaalouk is a traditional Moroccan eggplant and tomato salad, rich in smoky, garlicky, and spiced flavors. This Mediterranean-inspired dish is often served as a side dish, dip, or spread, enjoyed with fresh Moroccan bread (khobz). It's made with roasted or boiled eggplants, blended with tomatoes, garlic, olive oil, and warm spices, making it a healthy, vegan-friendly Moroccan classic.
Ingredients
- 2 large eggplants, peeled and diced
- 3 large ripe tomatoes, finely chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon chili flakes (optional for spice)
- 1/2 teaspoon ground coriander (optional for depth of flavor)
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro and parsley, finely chopped
- Juice of half a lemon
- 1/4 cup water (if needed)
Instructions
Step 1: Cook the Eggplants
- Boiling Method: Place the diced eggplants in a pot of boiling salted water and cook for 10-15 minutes until soft. Drain and mash.
- Roasting Method: Roast whole eggplants over an open flame or in the oven at 400°F (200°C) for 30-40 minutes, then scoop out the flesh and mash.
Step 2: Cook the Tomatoes & Spices
- In a large pan, heat olive oil over medium heat.
- Add garlic and sauté until fragrant (about 1 minute).
- Stir in the chopped tomatoes, tomato paste, paprika, cumin, black pepper, salt, and chili flakes. Cook for 10 minutes, stirring occasionally.
Step 3: Combine & Simmer
- Add the mashed eggplants to the tomato mixture. Stir well to combine.
- Lower the heat and simmer for 10-15 minutes, stirring occasionally until thickened. If too dry, add a splash of water.
- Stir in fresh parsley, cilantro, and lemon juice. Cook for another 2 minutes.
- Drizzle with extra olive oil before serving.
Serving & Tips
- Serve warm or cold, as a dip with bread or a side dish with Moroccan tagines.
- For a smokier flavor, roast the eggplants over an open flame.
- Can be stored in the fridge for up to 3 days, making it a great meal-prep option.