📝 About This Recipe
Transport your senses to the vibrant souks of Marrakesh with this authentic Zaalouk, a quintessential Moroccan cooked salad that balances smoky depth with bright, acidic notes. By charring the eggplant over an open flame, we unlock a silky texture and a rustic wood-fired aroma that elevates the humble vegetable into something truly extraordinary. Perfectly spiced with cumin and paprika, this versatile dish serves as a soul-warming dip, a vibrant side, or a spread that only gets better as the flavors meld over time.
🥗 Ingredients
The Vegetables
- 2 large Italian Eggplants (firm and shiny, approximately 1.5 lbs total)
- 4 large Roma Tomatoes (ripe, peeled, seeded, and finely diced)
- 4 Garlic Cloves (minced or pressed into a paste)
The Aromatics and Spices
- 1/4 cup Extra Virgin Olive Oil (high quality for the best flavor)
- 1 tablespoon Sweet Paprika (adds color and earthy sweetness)
- 1 teaspoon Ground Cumin (freshly ground if possible)
- 1/4 teaspoon Cayenne Pepper (adjust to your preferred heat level)
- 1 teaspoon Kosher Salt (or to taste)
Finishing Touches
- 3 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Lemon Juice (from about half a lemon)
- 1/4 piece Preserved Lemon (finely minced rind only, optional for extra authenticity)
👨🍳 Instructions
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1
Prick the eggplants in several places with a fork to prevent them from bursting during the roasting process.
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2
Char the eggplants: If using a gas stove, place eggplants directly over a medium-high flame. Turn frequently with tongs for 15-20 minutes until the skin is blackened and the flesh feels very soft. Alternatively, broil in the oven on a foil-lined sheet, turning occasionally.
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3
Once charred, place the eggplants in a bowl and cover with plastic wrap for 10 minutes. The steam will help loosen the skins.
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4
While the eggplant steams, heat the olive oil in a large wide skillet or tajine over medium heat.
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5
Add the diced tomatoes, garlic, paprika, cumin, cayenne, and salt to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the tomatoes have broken down into a thick, jammy sauce.
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6
Peel the cooled eggplants, discarding the charred skin and the stems. Don't worry if a few small bits of burnt skin remain; they add to the smoky flavor.
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7
Roughly chop the eggplant flesh on a cutting board, then add it to the skillet with the tomato mixture.
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8
Using a potato masher or the back of a large wooden spoon, mash the eggplant into the tomatoes while cooking over medium-low heat.
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9
Continue to cook the mixture for another 10-15 minutes. The goal is to evaporate excess moisture until the salad is thick and the oil begins to separate from the vegetables.
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10
Stir in the chopped cilantro, parsley, and preserved lemon (if using). Cook for 2 more minutes to wake up the herbs.
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11
Remove from heat and stir in the fresh lemon juice. Taste and adjust salt or spice if necessary.
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12
Allow the Zaalouk to cool to room temperature or chill before serving to let the complex flavors fully develop.
💡 Chef's Tips
For the best flavor, use a gas flame or outdoor grill to char the eggplant; the smoky aroma is the soul of this dish. Avoid using too much water when cleaning the eggplant flesh, as it can make the salad soggy; just wipe away excess char with a paper towel. Be patient during the final reduction phase; the 'sizzle' of the oil separating from the vegetables is the sign that the flavors are concentrated. If you find the tomatoes are too acidic, add a tiny pinch of sugar to balance the sauce. This dish tastes even better the next day, making it a perfect make-ahead appetizer for dinner parties.
🍽️ Serving Suggestions
Serve at room temperature with warm, crusty Moroccan Khobz or pita bread for dipping. Pairs beautifully as a side dish for grilled lamb chops or lemon-herb roasted chicken. Use it as a vibrant spread on a Mediterranean-style sandwich with feta cheese and arugula. Enjoy alongside a glass of chilled mint tea or a crisp, dry Rosé. Include it as part of a 'Meze' platter with hummus, olives, and roasted peppers.