Description
Moroccan Zaalouk is a flavorful, smoky eggplant and tomato salad cooked to a soft, mashable consistency. This traditional Moroccan side dish is seasoned with cumin, smoked paprika, red pepper flakes, garlic, and fresh herbs, then finished with a touch of lemon juice. Perfect as a dip or accompaniment for pita or crusty bread, Zaalouk is both hearty and healthy with a vibrant blend of spices and textures.
Ingredients
Scale
Vegetables
- 1 medium eggplant (peeled and cut into 1½-inch chunks)
- 2 to 3 large tomatoes (chopped)
- 3 garlic cloves (finely minced)
- ¼ cup cilantro (chopped, plus extra for garnish)
- ¼ cup parsley (chopped)
Seasonings & Others
- Kosher salt (to taste and for salting eggplant)
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Water (about â…“ cup, as needed)
- 1 lemon (juiced)
Instructions
- Sprinkle salt on the eggplant: Place the peeled and chopped eggplant cubes in a colander and sprinkle generously with kosher salt. Let them sit for a few minutes to draw out excess moisture and any bitterness, then wipe the cubes dry with a clean towel before cooking.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Add the salted eggplant cubes, chopped tomatoes, and minced garlic. Season with additional kosher salt, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon red pepper flakes. Stir well and cook for about 5 minutes to soften the vegetables and develop the flavors. Then add the chopped cilantro, parsley, and approximately one-third cup of water to the pan.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for about 20 minutes, stirring occasionally to prevent sticking and adding water as needed to maintain moisture. Cook until the eggplant and tomatoes are completely soft and the flavors meld together.
- Mash and finish: Stir in the fresh lemon juice and mash the mixture with a fork or potato masher to your preferred consistency. It can be chunky or smooth based on personal taste.
- Serve: Transfer the zaalouk to a serving dish. Drizzle with a little olive oil and garnish with extra chopped cilantro. Serve warm or at room temperature alongside pita bread or crusty bread for dipping.
Notes
- Salting the eggplant before cooking helps remove bitterness and excess moisture for a better texture.
- You can adjust the level of heat by modifying the amount of red pepper flakes according to your preference.
- Use ripe, juicy tomatoes to enhance the flavor and natural sweetness of the zaalouk.
- Zaalouk can be served warm or cold as a salad or dip.
- For a smoother texture, blend the cooked mixture gently after mashing.
