Zaalouk

Zaalouk

Zaalouk is a popular Moroccan cooked salad made from eggplant and tomatoes, flavored with garlic, olive oil, and spices. It’s typically served as a side dish or appetizer with crusty bread or as part of a mezze spread. Here’s how to make it:

Ingredients:

  • 2 large eggplants
  • 4 ripe tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon ground chili powder or cayenne (optional, for a spicy kick)
  • 1 tablespoon tomato paste
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • Juice of 1/2 lemon
  • Salt and pepper to taste

Instructions:

  1. Prepare the Eggplants:
    • Preheat your oven to 400°F (200°C).
    • Prick the eggplants a few times with a fork, then place them on a baking sheet. Roast them in the oven for about 30-40 minutes, turning occasionally, until they are soft and the skin is charred.
    • Once roasted, remove the eggplants from the oven and let them cool slightly. Peel off the skin and chop the flesh into small pieces.
  2. Cook the Tomatoes:
    • While the eggplants are roasting, bring a pot of water to a boil. Score the tomatoes with a small “X” on the bottom and blanch them in the boiling water for about 1 minute.
    • Transfer the tomatoes to a bowl of ice water to cool, then peel off the skins. Chop the tomatoes finely.
  3. Cook the Zaalouk:
    • In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.
    • Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they break down and form a sauce.
    • Stir in the chopped eggplant, cumin, paprika, ground coriander, chili powder (if using), and tomato paste. Cook for another 10-15 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
  4. Season and Finish:
    • Add the chopped cilantro and parsley to the pan, and stir in the lemon juice. Season with salt and pepper to taste.
    • Continue to cook for another 5 minutes, allowing the herbs to wilt and the flavors to combine.
  5. Serve:
    • Transfer the zaalouk to a serving dish. Drizzle with a little extra olive oil and garnish with additional chopped parsley or cilantro, if desired.
    • Serve warm or at room temperature with crusty bread, pita, or as part of a mezze platter.

Tips:

  • Smoky Flavor: For an extra smoky flavor, you can char the eggplants directly over a gas flame or grill them instead of roasting them in the oven.
  • Texture: Zaalouk can be left chunky or mashed for a smoother consistency, depending on your preference.
  • Make Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors actually improve with time.

Enjoy your delicious and flavorful Zaalouk!