Zaalouk Smoky Eggplant and Tomato Salad
Zaalouk is a warm Moroccan cooked salad of roasted eggplant and tomatoes, mashed together with garlic, cumin, and paprika until silky and deeply flavored. It is served as a dip or side dish and is one of the most popular items on any Moroccan table.
A smoky, garlicky Moroccan cooked eggplant and tomato salad served warm or at room temperature.
Nutrition per serving
Ingredients
Main
Aromatics
Spices
Fat
Instructions
Roast the Eggplants
Prick the eggplants all over with a fork and place them directly over a gas flame or under a hot broiler. Roast, turning occasionally, for 20 minutes until the skin is completely charred and the flesh is very soft. Allow to cool, then peel off all the charred skin and roughly chop the flesh.
Cook the Tomato Sauce
Heat olive oil in a wide skillet over medium heat and add the minced garlic. Cook for one minute until fragrant, then add the chopped tomatoes, cumin, and smoked paprika. Cook for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
Combine and Mash
Add the chopped eggplant flesh to the tomato sauce in the skillet. Stir well to combine everything and use a fork or wooden spoon to mash the eggplant into the sauce. The texture should be chunky but cohesive, not completely smooth.
Finish and Serve
Continue cooking the combined mixture for 5 more minutes, stirring frequently, until excess moisture evaporates and the zaalouk has a thick spreadable consistency. Season generously with salt and a squeeze of lemon juice. Serve warm with Moroccan bread.
Substitutions
Common mistakes
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