Moroccan Zaalouk

In my early 20s’, one of my interests was to try different foods, different cuisines. Back then, there was a big phone book and besides the white pages, there was also a “yellow” section with different categories for a quicker search 🧐. In the restaurant section, each of them were classified by their cuisine.
 
A friend of mine and I were taking turns picking a different ethnic restaurant each month via the yellow pages. That’s how we both discovered the amazing Moroccan cuisine with its flavorful dishes and aromatic spices 🥰.
 
A few months later, we went back with another couple. This time, we ordered so many dishes, it was insane! I remember starting with a soup called Harira then there was Couscous, chicken pastilla, Lamb Tajine as well as Kefta Tajine, along with khubz (flatbread) 🍞 and marinated olives.
 
Another one that was on our table that night was Moroccan Zaalouk! This warm eggplant salad is amazingly flavorful! With tomatoes 🍅 along with garlic and spices, this is a popular Moroccan dish to enjoy. It can be served warm or cold as a side dish or an appetizer with pita bread, khubz, or crostini.
 
This makes the perfect side dish for poached fish 🐟, grilled chicken or pork, lamb, and others. The other way is to garnish with lemon zest and chopped parsley and enjoy it as a dip with crusty bread. It’s also a nice vegetarian recipe to eat on its own.
 
The secret for a bold flavorful Moroccan Zaalouk is roasting the eggplant 🍆 to get that beautiful smoky taste in the background. To amplify it, I like adding some smoked paprika in the mixture. Other herbs and seasonings added are cumin, cilantro, parsley, and cayenne pepper.
 
After the eggplants are cooked in the oven and cooled for 20 minutes, the flesh is scooped out into a large pot. All the ingredients are added and it’s simmered gently for half-and-hour. At the end of cooking, I like adding another tablespoon of lemon juice 🍋 just to brighten it up.
 
The texture is a personal preference. Most restaurants serve it chunkier but I like mine like a paste… almost puréed. To achieve that smooth texture, I use my meat chopped but a potato masher does a good job as well 😉.
 
This versatile Moroccan Zaalouk is a delightful recipe to add to your folder! It can be a side dish, a dip, or simply spoon it over rice 🍚. With its gorgeous smokiness, this is an earthy dish to try! If you enjoy Baba Ghanoush, Caponata, Muhammara, and other similar dishes then you’ll love this warm salad!
Bon Appétit! 🍽
 
Here are more delicious African recipes for you to try… 😀
– Bunny Chow
– Moroccan Potato Salad
– Hawawshi
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Peri Peri Chicken
– Ethiopian Red Pepper Sauce
– Shakshouka
– North African Merguez
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
 

 
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Moroccan Zaalouk

This delicious and versatile Moroccan Zaalouk is easy to make and healthy! It's a great way to use up tomatoes and enjoy them with eggplants.

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Servings 4

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Passive Time 20 minutes mins

Ingredients

  

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• 2 medium eggplants (2 1/2 lbs.), washed and halved
• 1/2 cup extra virgin olive oil, or as needed plus 2 tbsp. tips & tricks
• 3 large Roma tomatoes (about 1 1/2 cups), blanched, peeled, seeded and chopped tips & tricks
• 4 large cloves garlic, pressed
• 2 tbsp. tomato paste tips & tricks
• 1/4 cup chopped cilantro, packed tips & tricks
• 1/4 cup chopped parsley, packed plus more for garnish tips & tricks
• 1 tsp. ground Himalayan pink salt
• 1 tsp. freshly ground black pepper (I always use mixed peppercorns)
• 1 tbsp. ground cumin
• 1/2 tbsp. smoked paprika
• 1/8 tsp. cayenne pepper, or to taste
• 2 tbsp. freshly squeezed lemon juice, divided tips & tricks
• 1 tsp. lemon zest, for garnish

Directions

 

• Preheat oven to 425ºF and line a baking sheet with foil lightly greased; set aside.
• Poke several holes on eggplant skins with a fork and transfer to the prepared baking sheet. Brush their flesh with oil to cover the entire surface and place flesh side down.
• Transfer to the preheated oven and bake for 45 minutes or until very soft.
• Remove from the heat and let them cool off until they are cool enough to handle, about 20 minutes.
• Scoop out the flesh and add it to a large pot. Add tomatoes, garlic, tomato paste, cilantro, parsley, 2 tbsp. oil, salt and pepper. Stir to combine and bring the mixture to a simmer.
• Cover and cook for 20 minutes, stirring often.
• Using a potato masher or a meat chopper, mash the ingredients.
• Add cumin, paprika, cayenne pepper and 1 tbsp. lemon juice. Mix well and cook, uncovered, for an additional 10 minutes, stirring frequently.
• Stir in the remaining 1 tbsp. lemon juice; taste and adjust seasoning if necessary.
• It can be served warm as a side dish or let it cool and serve it as a dip with pita bread, khubz or crostini.

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