Zaalouk is one of the cooked salads that open every Moroccan meal. Eggplant and tomatoes are cooked down with garlic, cumin and paprika into a rich, scoopable dip.
Recipe: Zaalouk (Moroccan Eggplant and Tomato Salad)
Prep10 min
Cook30 min
Total40 min
Serves4
LevelEasy
Calories~150
Ingredients
- 2 large eggplants
- 3 ripe tomatoes, peeled and chopped
- 4 cloves garlic, minced
- 4 tbsp olive oil
- 1 tsp cumin, 1 tsp sweet paprika, pinch of chili
- Handful chopped cilantro and parsley
- Salt, lemon juice
Instructions
- Peel eggplants in stripes and cube (or grill whole for a smoky taste, then peel).
- Cook eggplant, tomatoes, garlic, oil and spices in a covered pan for 20 minutes.
- Uncover and mash with a fork; cook 10 more minutes until thick.
- Stir in herbs, salt and lemon. Serve warm or cold.
Tips for success
- Charring the eggplant over a gas flame first gives the most authentic smoky flavor.
