Zaalouk
Total time: 40 mins
INGREDIENTS
- 1 medium globe eggplant, peeled and cut into 1 ½ inch cubes
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 2 to 3 large tomatoes, diced
- 3 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes
- ¼ cup chopped cilantro, more for garnish
- ¼ cup chopped parsley
- water
- 1 lemon, juiced
INSTRUCTIONS
- Prepare eggplant: Salt the cubes in a colander and let sit a few minutes, then pat dry.
- Cook vegetables: Heat 2 Tbsp olive oil in a large nonstick pan. Add eggplant, tomatoes, and garlic. Season with salt, cumin, paprika, and red pepper flakes. Cook about 5 minutes, then stir in cilantro, parsley, and ⅓ cup water.
- Simmer: Cover and cook on low until the eggplant and tomatoes are very soft, about 20 minutes. Stir occasionally and add a splash of water if it starts to stick.
- Mash: Add lemon juice and mash the mixture to your preferred consistency—smooth or slightly chunky.
- Finish & serve: Transfer to a bowl, drizzle with olive oil, and garnish with cilantro and red pepper flakes. Serve warm, at room temperature, or chilled with pita or crusty bread.
Inspired by: https://www.themediterraneandish.com/zaalouk-moroccan-eggplant-salad/#wprm-recipe-container-58732
Zaalouk is a traditional Moroccan dish made with eggplant, tomatoes, and warm spices, often served as a dip or side dish with bread. It’s smoky, tangy, and comforting, with a texture that can be smooth or a little chunky depending on preference. Commonly enjoyed at room temperature, zaalouk is a staple on Moroccan tables and highlights how simple ingredients—eggplant, tomato, olive oil, garlic, and spices—come together to create deep flavor. It’s plant-based, nutrient-rich, and versatile enough to serve as a dip, spread, or veggie side.