Zaalouk

Ingredients

Instructions

1. 1

   Prepare the vegetables: cut the eggplant into 2 cm cubes. Core and grate the tomatoes or finely chop them so they break down quickly. Finely mince the garlic. Rinse the preserved lemon to remove excess salt, discard any seeds, and finely mince the peel. Chop the parsley.

2. 2

   Heat a wide sauté pan or skillet over medium heat with the olive oil. Add the eggplant and cook for 5-6 minutes, stirring often, until it starts to soften and take on a little color. If the pan looks dry, keep the heat moderate rather than adding more oil so the eggplant softens without becoming greasy.

3. 3

   Add the garlic, cumin, and paprika. Stir for 30 seconds until fragrant but not browned, then add the tomatoes, preserved lemon, salt, black pepper, and water. Mix well.

4. 4

   Cover and simmer over medium-low heat for 10 minutes, stirring once or twice, until the eggplant is completely tender. Uncover and mash the mixture with the back of a spoon or a potato masher to create a chunky dip-like texture. Cook uncovered for 4-5 minutes more, stirring frequently, until most of the liquid has evaporated and the zaalouk is thick, glossy, and spreadable.

5. 5

   Turn off the heat and stir in the lemon juice and most of the parsley. Taste and adjust seasoning if needed; preserved lemon varies in saltiness, so add extra salt only after tasting.

6. 6

   Spoon into a serving dish or onto plates. Drizzle with the remaining olive oil and scatter over the last of the parsley. Serve warm or at room temperature with bread, flatbread, or as part of a mezze-style spread.

Nutrition per serving

Notes

• •For a smokier flavor, char the whole eggplant in a dry pan or under a grill before peeling and chopping, but this will add extra time.
• •If your tomatoes are very watery, simmer uncovered a little longer so the salad becomes rich and concentrated rather than soupy.
• •Zaalouk often tastes even better after 10-15 minutes of standing, when the cumin, garlic, and preserved lemon meld together.
• •Serve with khobz, pita, couscous, or alongside grilled vegetables and olives.

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