Moroccan Zaalouk is a flavorful, chunky eggplant and tomato dip or salad, often served as a side dish or appetizer. It’s made with roasted or sautéed eggplant, tomatoes, garlic, olive oil, and spices like cumin, paprika, and coriander. The dish has a smoky, savory flavor, with a slight tang from the tomatoes and a rich, earthy taste from the eggplant. Zaalouk is typically enjoyed with crusty bread or as part of a larger Moroccan meal.
Easy Zaalouk Recipe
Ingredients:
- 2 medium eggplants
- 3 ripe tomatoes, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander (optional)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the eggplant: Cut the eggplants into cubes. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the eggplant and cook for 10-12 minutes, stirring occasionally, until soft and golden.
- Cook the tomatoes: In another pan, heat the remaining olive oil. Add the minced garlic and cook for 1 minute. Then add the chopped tomatoes, cumin, paprika, salt, and pepper. Stir and cook for 10 minutes, until the tomatoes soften.
- Mix them together: Add the cooked eggplant to the tomato mixture. Stir and mash a little to combine everything. Cook for another 5 minutes.
- Serve: Garnish with fresh parsley if you like. Enjoy with bread!
That’s it—simple and quick!
Enjoy your Zaalouk!