📝 About This Recipe
A cornerstone of the Maghrebi 'Salade Marocaine' spread, Za'alouk is a luscious, smoky eggplant and tomato dip that embodies the soul of Sephardic home cooking. This traditional dish transforms humble garden vegetables into a rich, velvet-textured delicacy through slow-simmering and aromatic spices like cumin and paprika. Whether served warm or cold, it offers a perfect balance of earthy sweetness and tangy zest that only improves with time.
🥗 Ingredients
The Vegetables
- 2 large Globe Eggplants (peeled in a zebra pattern and cut into 1-inch cubes)
- 4 large Roma Tomatoes (peeled, seeded, and finely diced)
- 4-5 cloves Garlic (minced or pressed)
Aromatics and Spices
- 1/3 cup Extra Virgin Olive Oil (high quality Moroccan or Spanish oil preferred)
- 1 tablespoon Sweet Paprika (standard Hungarian or Moroccan style)
- 1 teaspoon Ground Cumin (freshly toasted and ground if possible)
- 1/4 teaspoon Cayenne Pepper (adjust to preferred heat level)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1 tablespoon Tomato Paste (for depth of color and umami)
The Finish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/4 piece Preserved Lemon (rind only, finely minced (optional for extra authenticity))
👨🍳 Instructions
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1
Prepare the eggplants by peeling them in a 'zebra' style (leaving strips of skin for texture) and dicing into 1-inch cubes. Place them in a steamer basket over boiling water for 15-20 minutes until very tender.
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2
While the eggplant steams, prepare the tomato base. In a large, deep skillet or heavy-bottomed pot, heat the olive oil over medium heat.
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3
Add the diced tomatoes, minced garlic, tomato paste, paprika, cumin, cayenne, and salt to the skillet.
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4
Cook the tomato mixture for about 10 minutes, stirring occasionally and mashing the tomatoes with the back of a wooden spoon until they break down into a thick sauce.
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5
Once the eggplants are tender, remove them from the steamer and drain any excess water. Add the eggplant cubes directly into the tomato sauce.
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6
Using a potato masher or the back of a large fork, gently mash the eggplant into the tomato mixture. You want a chunky, jam-like consistency, not a smooth puree.
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7
Lower the heat to medium-low and continue to cook the mixture for another 15-20 minutes. This is the 'fry-off' stage where the water evaporates and the oil begins to separate slightly.
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8
Stir frequently during this stage to prevent sticking; the Za'alouk should become dark, rich, and concentrated in flavor.
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9
Stir in the chopped cilantro, parsley, and the minced preserved lemon rind if using. Cook for 2 more minutes to allow the herbs to wilt and release their oils.
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10
Remove from heat and stir in the fresh lemon juice. Taste and adjust salt or cumin as needed.
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11
Transfer to a shallow bowl and allow it to cool to room temperature. Drizzle with a final teaspoon of high-quality olive oil before serving.
💡 Chef's Tips
For a deeper smoky flavor, you can char the eggplants whole over an open gas flame or under a broiler before peeling and mashing. Always use ripe, fleshy tomatoes; if tomatoes are out of season, high-quality canned crushed tomatoes can be a suitable substitute. Don't rush the final simmering stage; the 'secret' to authentic Za'alouk is cooking it until the vegetable juices have evaporated and it starts to lightly 'fry' in the olive oil. This dish actually tastes better the next day after the flavors have had time to marry in the refrigerator. If you prefer a spicier kick, add a teaspoon of Harissa paste along with the other spices.
🍽️ Serving Suggestions
Serve at room temperature as part of a 'Kemia' (appetizer spread) with warm, crusty Moroccan Khobz or pita bread. Pair with grilled lamb chops or roasted chicken as a flavorful side condiment. Use as a spread on a sandwich with hard-boiled eggs and tuna for a North African inspired lunch. Serve alongside a bowl of steaming couscous to add moisture and a punch of acidity. Pairs beautifully with a crisp, chilled Israeli Sauvignon Blanc or a light Rose wine.