Zaalouk is a popular Moroccan salad made from cooked eggplants and tomatoes, infused with garlic, olive oil, and a blend of spices. It’s typically served as a side dish, appetizer, or dip, often accompanied by fresh bread. This smoky, rich, and flavorful dish is a staple in Moroccan cuisine, enjoyed both warm and at room temperature.
Ingredients:
- 2 large eggplants (about 1.5 lbs)
- 4 large ripe tomatoes, peeled and chopped
- 3 cloves garlic, finely minced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika (sweet or smoked, depending on preference)
- 1/2 teaspoon ground chili powder (optional, for a bit of heat)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground coriander (optional)
- 1 tablespoon tomato paste (optional, for a richer flavor)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- Juice of half a lemon (optional, for added brightness)
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
Instructions:
1. Prepare the Eggplants:
- Start by roasting or grilling the eggplants to bring out their smoky flavor. You can either:
- Roast: Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in a few places, place them on a baking sheet, and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Grill: Prick the eggplants with a fork and place them directly on the grill, turning occasionally until the skin is charred and the flesh is soft.
- Once the eggplants are cooked, let them cool slightly, then peel off the skin. Mash the flesh with a fork or chop it finely and set aside.
2. Cook the Tomato Base:
- In a large pan or skillet, heat the olive oil over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped tomatoes and tomato paste (if using). Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
- Stir in the cumin, paprika, chili powder (if using), salt, black pepper, and coriander (if using).
3. Combine and Cook the Zaalouk:
- Add the mashed eggplants to the tomato mixture, stirring well to combine.
- Reduce the heat to low and continue to cook the mixture, stirring occasionally, for another 15-20 minutes. The zaalouk should become thick, with most of the liquid evaporated.
- Stir in the chopped cilantro and parsley, reserving a little for garnish. Taste and adjust the seasoning if needed.
- If desired, add a squeeze of lemon juice for brightness and a teaspoon of smoked paprika for an extra smoky flavor.
4. Serve:
- Transfer the zaalouk to a serving dish.
- Drizzle with a little extra olive oil and garnish with the reserved cilantro and parsley.
- Serve warm or at room temperature with crusty bread, pita, or as part of a larger mezze spread.
Tips:
- Peeling Tomatoes: To peel tomatoes easily, make a small “X” cut at the bottom of each tomato and blanch them in boiling water for 30 seconds before plunging them into cold water. The skin should peel off easily.
- Adding Spice: Adjust the amount of chili powder to your heat preference or omit it entirely if you prefer a milder dish.
Enjoy your authentic Moroccan Zaalouk, a dish that perfectly balances the rich, smoky flavors of eggplant with the freshness of tomatoes and herbs!