Moroccan Zaalouk Recipe

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

  1. Boiling Method: Place the diced eggplants in a pot of boiling salted water and cook for 10-15 minutes until soft. Drain and mash.
  2. 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

  1. In a large pan, heat olive oil over medium heat.
  2. Add garlic and sauté until fragrant (about 1 minute).
  3. 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

  1. Add the mashed eggplants to the tomato mixture. Stir well to combine.
  2. Lower the heat and simmer for 10-15 minutes, stirring occasionally until thickened. If too dry, add a splash of water.
  3. Stir in fresh parsley, cilantro, and lemon juice. Cook for another 2 minutes.
  4. 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.



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