Description
Moroccan Zaalouk is a flavorful cooked salad made with grilled eggplant and tomatoes, blended with spices and fresh herbs. This traditional Moroccan side dish features a smoky, rich texture balanced with a hint of lemon, ideal as a dip or accompaniment to bread and grilled meats.
Ingredients
Scale
Vegetables
- 1 large eggplant
- 2 large ripe tomatoes
- 3 cloves of garlic, minced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Juice of half a lemon
Oils & Herbs
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Optional Garnishes
- Olives for garnish
- Lemon wedges for garnish
Instructions
- Grill the Eggplant: Prick the eggplant with a fork several times and roast it over an open flame or under a broiler until the skin is charred and blistered. Let it cool completely, then peel off the skin and chop the flesh into pieces.
- Prepare the Tomatoes: Boil the tomatoes briefly to loosen their skins. Remove them from heat, peel off the skin, remove the seeds, and chop the flesh into small pieces.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté gently until fragrant, taking care not to brown it for a smooth flavor base.
- Add Spices: Stir in ground cumin, paprika, and cayenne pepper (if using). Cook for about one minute, allowing the spices to bloom and release their aromatic flavors.
- Cook Tomatoes: Add the chopped tomatoes to the skillet and cook until they soften and reduce slightly, forming a flavorful tomato base.
- Combine Eggplant: Add the chopped eggplant flesh to the tomato mixture. Season with salt, pepper, and lemon juice. Mash the vegetables with a fork or potato masher to create a rough, rustic puree.
- Simmer to Thicken: Continue cooking the mixture on medium heat, stirring frequently, until it reaches a thick, paste-like consistency. This should take about 15 to 20 minutes. Taste and adjust seasoning as needed.
- Incorporate Herbs: Stir in fresh parsley and cilantro. Cook for another 2 minutes to wilt the herbs lightly and brighten the flavors.
- Serve: Serve the zaalouk warm or at room temperature, garnished optionally with olives or lemon wedges to enhance presentation and taste.
Notes
- Grilling the eggplant over an open flame adds essential smoky flavor.
- If fresh tomatoes are not in season, canned peeled tomatoes can be substituted.
- Adjust cayenne pepper according to your desired spice level or omit for a milder dish.
- Zaalouk can be served as a dip with warm bread or as a side dish with grilled meats.
- Allowing the zaalouk to cool can deepen its flavors for serving the next day.
