📝 About This Recipe
Zaalouk is a beloved cornerstone of Moroccan hospitality, a cooked salad that strikes a perfect balance between smoky roasted eggplant and a zesty, cumin-scented tomato sauce. This vibrant Maghrebi dish is celebrated for its rich, melt-in-your-mouth texture and its ability to improve in flavor the longer it sits. Whether served warm as a side or cold as a dip, it is a soulful expression of North African culinary heritage that turns humble vegetables into a gourmet masterpiece.
🥗 Ingredients
The Vegetables
- 2 pieces Large Eggplants (firm and shiny, about 1.5 lbs total)
- 4 pieces Roma Tomatoes (ripe, peeled, seeded, and finely diced)
- 4 pieces Garlic Cloves (minced or pressed)
The Spice Blend & Oil
- 1/3 cups Extra Virgin Olive Oil (high quality Moroccan oil preferred)
- 1 tablespoon Sweet Paprika (adds color and depth)
- 1 tablespoon Ground Cumin (the signature spice of the dish)
- 1/4 teaspoon Cayenne Pepper (adjust to your heat preference)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Fresh Herbs & Finishers
- 3 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 piece Preserved Lemon (rind only, finely minced for an authentic salty tang)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Prick the eggplants a few times with a fork and place them on a parchment-lined baking sheet.
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2
Roast the eggplants for 30-35 minutes, turning halfway through, until the skin is charred and the flesh feels very soft when pressed.
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3
Remove eggplants from the oven and place them in a bowl; cover with plastic wrap for 10 minutes to steam. This makes the skins peel off effortlessly.
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4
While the eggplant steams, heat the olive oil in a large wide skillet or 'tagine' over medium heat.
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5
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown or turn bitter.
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6
Add the diced tomatoes, paprika, cumin, salt, pepper, and cayenne. Stir well to combine the spices with the oil.
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7
Simmer the tomato mixture for 10-12 minutes, stirring occasionally and mashing the tomatoes with the back of a spoon until they break down into a thick sauce.
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8
Peel the roasted eggplants, discard the skins, and roughly chop the smoky flesh on a cutting board.
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9
Add the chopped eggplant to the skillet with the tomato sauce. Mix thoroughly to incorporate.
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10
Use a potato masher or a sturdy fork to mash the eggplant and tomatoes together directly in the pan until you achieve a chunky, jam-like consistency.
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11
Cook the mixture for another 5-8 minutes over medium-low heat, stirring frequently, until any excess moisture has evaporated and the oil begins to separate slightly from the vegetables.
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12
Stir in the fresh cilantro, parsley, lemon juice, and the minced preserved lemon rind.
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13
Taste and adjust seasoning, adding more salt or lemon juice if needed for brightness.
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14
Remove from heat and allow to cool slightly. Drizzle with a final teaspoon of olive oil before serving.
💡 Chef's Tips
For an even deeper smoky flavor, char the eggplants directly over a gas flame on the stove before finishing them in the oven. Don't skimp on the olive oil; it acts as the bridge between the spices and the vegetables, providing a luxurious mouthfeel. If you don't have preserved lemons, add an extra teaspoon of lemon zest and a pinch of salt to mimic the fermented citrus flavor. Zaalouk is one of those rare dishes that tastes even better the next day after the spices have fully permeated the eggplant. Always use ripe, red tomatoes; if they are out of season, high-quality canned crushed tomatoes are a better substitute than pale, hard fresh ones.
🍽️ Serving Suggestions
Serve warm or at room temperature with plenty of crusty Moroccan Khobz or pita bread for scooping. Use it as a vibrant topping for grilled lamb chops or roasted chicken to add a layer of acidity and smoke. Pair with a refreshing glass of Moroccan Mint Tea to cleanse the palate between bites. Include it as part of a 'Mezze' platter alongside hummus, olives, and a fresh cucumber-tomato salad. Spoon it over a bowl of hot couscous for a simple, hearty vegetarian lunch.