Zaalouk is a staple Moroccan cooked salad served warm or at room temperature alongside crusty bread, featuring a rich blend of smoky eggplant and sweet tomatoes.
Ingredients
- 2 large eggplants (about 800g total)
- 4 ripe tomatoes, peeled, seeded, and finely chopped
- 4 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 0.5 tsp red pepper flakes
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh cilantro and parsley, finely chopped
- 2 tbsp fresh lemon juice
- Salt to taste
Instructions
- Roast the eggplant: Poke holes in the eggplants with a fork and roast them in a 200°C oven for 30 minutes until completely tender and charred.
- Peel and chop: Scoop out the soft flesh from the charred skin, discarding any bitter seeds, and roughly chop the smoky pulp with a knife.
- Simmer tomatoes: Heat olive oil in a wide skillet over medium heat, add the chopped tomatoes and minced garlic, and cook down for 10 minutes until pulpy.
- Combine and spice: Add the chopped eggplant to the skillet along with paprika, cumin, red pepper flakes, and salt, stirring well to combine.
- Reduce and mash: Simmer the mixture uncovered for 15 minutes, using a wooden spoon to mash the eggplant and tomatoes together into a thick paste.
- Finish with herbs: Stir in the fresh cilantro, parsley, and lemon juice, cooking for 5 more minutes until all excess liquid evaporates.
