Zaalouk

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Line a tray with parchment. Halve the eggplants lengthwise and place cut-side down on the tray with the tomatoes and unpeeled garlic cloves. Drizzle with olive oil. Roast for 30-35 minutes, until the eggplant is completely soft, the tomatoes are collapsed, and the garlic is tender. For deeper smoky flavour and better colour on camera, let the eggplant edges char slightly.

   2 (about 700 g total) large eggplants300 g ripe tomatoes4 garlic cloves, unpeeled1 tbsp olive oil
2. 2

   Let the roasted vegetables cool for about 10 minutes so they are easy to handle. Scoop the flesh from the eggplants and discard the skins. Peel the roasted garlic. Roughly chop the tomatoes and eggplant together on a board, keeping some texture rather than turning it into a smooth purée.

   2 (about 700 g total) large eggplants300 g ripe tomatoes4 garlic cloves, unpeeled
3. 3

   In a wide skillet or sauté pan, warm olive oil over medium heat. Add ground cumin, sweet paprika, ground coriander, chili flakes, fine sea salt, and black pepper. Stir for 20-30 seconds, just until fragrant; do not let the spices darken or they can taste bitter.

   2 tbsp olive oil1 1/2 tsp ground cumin1 tsp sweet paprika1 tsp ground coriander1/4 tsp chili flakes1 tsp, plus more to taste fine sea salt1/4 tsp black pepper
4. 4

   Add the chopped roasted vegetables to the pan and cook over medium-low heat for 10-15 minutes, stirring and pressing with a wooden spoon until the mixture becomes jammy and most of the excess moisture has evaporated. Zaalouk should be soft and scoopable, not watery. If it starts catching, lower the heat and stir more often.

5. 5

   Stir in the chopped cilantro and lemon juice. Taste and adjust with a little more salt if needed. Cook for 1 minute more, then take the pan off the heat.

   3 tbsp fresh cilantro, finely chopped1 tbsp lemon juice
6. 6

   Spoon the zaalouk onto a shallow plate or into a bowl. Swirl the top with the back of a spoon, drizzle with extra-virgin olive oil, and finish with cilantro leaves or a pinch of cumin. Serve warm or at room temperature with crusty bread, flatbread, or alongside grilled vegetables.

   1 tbsp extra-virgin olive oilfor garnish cilantro leaves or a pinch of cumin

Origin & History

Zaalouk is a classic Moroccan cooked salad, most often made with eggplant and tomatoes gently seasoned with olive oil, garlic, and warm spices. It is served across Morocco as part of a spread of salads and small dishes, especially with bread for scooping. The dish reflects the Moroccan love of transforming simple vegetables into something deeply savoury and aromatic.