Zaalouk is a delicious and healthy Moroccan cooked salad that features eggplant and tomatoes as the main ingredients. It is seasoned with garlic, olive oil, and warm spices such as cumin and paprika. Zaalouk can be served as a dip, a side dish, or a sandwich filling with bread or pita. It can be enjoyed hot or cold, depending on your preference.
To make zaalouk, you will need the following ingredients:
- 1 large eggplant (about 1 pound)
- Salt
- 1/4 cup of extra virgin olive oil
- 4 ripe tomatoes, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika (preferably smoked paprika for a deeper flavor)
- 1/4 teaspoon of crushed red pepper flakes (optional, for some heat)
- Juice of 1 lemon
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of fresh parsley, chopped
You will also need a large nonstick skillet with a lid.
The steps to make zaalouk are as follows:
- Peel and dice the eggplant into small cubes. Sprinkle some salt over them and let them sit in a colander for about 15 minutes. This will help draw out some of the moisture and bitterness from the eggplant.
- Rinse the eggplant cubes and pat them dry with paper towels. Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and soft, about 15 to 20 minutes. Transfer to a plate and set aside.
- In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the tomatoes, garlic, cumin, paprika, red pepper flakes (if using), and a pinch of salt. Cook, stirring frequently, until the tomatoes are soft and saucy, about 10 to 15 minutes.
- Return the eggplant to the skillet and stir to combine with the tomato sauce. Cover with a lid and simmer over low heat for about 10 minutes, until the flavors are well blended.
- Stir in the lemon juice and adjust the seasoning with more salt if needed. Mash the mixture with a potato masher or a fork to your desired consistency. You can make it smooth or chunky, depending on your preference.
- Sprinkle the cilantro and parsley over the zaalouk and drizzle some more olive oil if desired. Serve hot or cold with bread or pita.
Enjoy your zaalouk! This recipe is adapted from The Mediterranean Dish. For more variations of zaalouk, you can check out Taste of Maroc or The Mediterranean Dish.