Description
Moroccan Zaalouk is a traditional and flavorful cooked salad made from tender eggplant, ripe tomatoes, garlic, and a blend of warm spices. This rich and smoky side dish offers a perfect balance of tangy, spicy, and herbaceous notes, making it a delicious accompaniment to pita, crusty bread, or as part of a mezze platter. Easy to prepare in under 35 minutes, Zaalouk showcases classic Moroccan flavors with cumin, smoked paprika, and fresh herbs.
Ingredients
Scale
Vegetables and Herbs
- 1 medium eggplant (peeled and cut into 1½-inch chunks)
- 2 to 3 large tomatoes (chopped)
- 3 garlic cloves (finely minced)
- ¼ cup cilantro (chopped, plus extra for garnish)
- ¼ cup parsley (chopped)
Seasonings and Others
- Kosher salt, to taste
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Water, as needed (approximately â…“ cup)
- 1 lemon (juiced)
Instructions
- Sprinkle salt on the eggplant: Place the peeled and chunked eggplant cubes in a colander, sprinkle generously with kosher salt, and let them sit for a few minutes. This helps draw out moisture and bitterness. Afterward, wipe the eggplant dry with a clean cloth before cooking.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Add the eggplant, chopped tomatoes, and finely minced garlic. Season the mixture with salt, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon red pepper flakes. Stir well and cook for about 5 minutes to start softening the vegetables.
- Simmer the mixture: Add the chopped cilantro, parsley, and about â…“ cup of water to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the vegetables simmer for approximately 20 minutes, stirring occasionally. Add more water as needed to prevent sticking and help soften the ingredients until the mixture is tender.
- Mash and finish: Remove the lid and stir in the juice of one lemon to brighten the flavors. Using a fork or potato masher, mash the mixture to your desired consistency—either chunky or smooth.
- Serve: Transfer the Zaalouk to a serving dish. Drizzle with a little extra olive oil and garnish with fresh cilantro. Serve warm or at room temperature alongside pita bread, crusty bread, or as part of a Moroccan mezze spread.
Notes
- Salting the eggplant is essential to remove its bitterness and excess moisture, ensuring a creamy texture.
- You can adjust the red pepper flakes to control the heat level based on your preference.
- Zaalouk can be enjoyed warm or at room temperature, making it great for make-ahead meals.
- For a smokier taste, you may roast the eggplant before cooking, but this recipe uses stovetop simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
