Zesty Zaalouk: A Traditional Moroccan Eggplant and Tomato Salad Recipe

Ingredients

  • 2 large aubergines (eggplants)
  • 4 ripe tomatoes
  • 4 cloves of garlic
  • 1 bunch of fresh parsley
  • 1 bunch of fresh cilantro (coriander)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt to taste
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice

Steps and instructions

  1. Wash the aubergines and prick them with a fork all over. Bake in a preheated oven at 200°C (390°F) for about 45 minutes, or until soft. Allow to cool.
  2. While the aubergines are baking, cut the tomatoes into small cubes, mince the garlic and finely chop the parsley and cilantro.
  3. Heat the olive oil in a large frying pan over a medium heat. Add the garlic, parsley, and cilantro, and sauté for a few minutes.
  4. Add the tomatoes, paprika, cumin, salt, and black pepper to the pan. Cook for about 15 minutes, or until the tomatoes are soft and have released their juice.
  5. Peel the cooled aubergines and cut into small cubes. Add to the pan with the tomato mixture.
  6. Mash the aubergines with a fork and stir well to combine with the tomato mixture. Cook for another 10 minutes, stirring occasionally.
  7. Add the lemon juice, stir well, and cook for a further 2 minutes.
  8. Remove the pan from the heat and allow the zaalouk to cool. Serve at room temperature.

Tools for making

  • Baking tray - Used to bake the aubergines in the oven.
  • Fork - Used to prick the aubergines before baking.
  • Large frying pan - Used to sauté the garlic, parsley, cilantro, and tomatoes.
  • Knife - Used to cut the tomatoes and aubergines into small cubes.
  • Cutting board - Used as a surface to safely cut the vegetables.
  • Masher or fork - Used to mash the cooked aubergines.

Recipe variations

  • Add a pinch of chili flakes or cayenne pepper for a spicy kick.
  • Roast the aubergines on a barbecue or grill for a smoky flavor.
  • Add a teaspoon of harissa paste for a North African twist.
  • Replace the fresh tomatoes with canned diced tomatoes for a quicker version.
  • Add a tablespoon of tomato paste for a richer flavor.
  • Serve the zaalouk with crusty bread or pita chips for dipping.
  • Garnish with toasted sesame seeds or pine nuts for added texture.
  • Add cooked chickpeas or lentils for a protein boost.
  • Replace the aubergines with roasted bell peppers or zucchini for a variation.
  • Add a splash of balsamic vinegar for a tangy note.

Recipe overview

Zaalouk is a delicious Moroccan salad made primarily of aubergines (eggplants) and tomatoes. This aromatic and flavorful dish features a medley of spices, including paprika and cumin, with a burst of freshness from parsley, cilantro, and lemon juice. Although it's traditionally served as a salad or a side dish, zaalouk can also be used as a spread on bread. Cooking this dish involves baking the aubergines, sautéing the spices and herbs, and then combining all the ingredients for a final simmer. The result is a wonderfully smoky and tangy dish that will transport your taste buds to Morocco. Expect a unique combination of flavors and a dish that's versatile enough to be served in a variety of ways.

Common questions

  1. Can I use a grill instead of baking the aubergines? Yes, you can. Simply grill the aubergines until they are soft and cooked through.
  2. Can I substitute fresh tomatoes with canned tomatoes? Yes, you can use canned tomatoes if fresh ones are not available. Use about 400g (14 oz) of canned tomatoes.
  3. Can I adjust the amount of garlic and spices to my taste? Absolutely! Feel free to adjust the amount of garlic, paprika, cumin, salt, and black pepper according to your preference.
  4. How long does it take for the zaalouk to cool? It usually takes about 30 minutes to cool to room temperature.
  5. Can I refrigerate zaalouk? Yes, you can refrigerate zaalouk in an airtight container for up to 3 days. It can be served cold or brought back to room temperature before serving.
  6. What can I serve with zaalouk? Zaalouk is commonly served as a dip or side dish with crusty bread, pita bread, or as a topping for grilled meats. It can also be served as a salad.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface for chopping vegetables.
  • Knife - A sharp knife for slicing and dicing the ingredients.
  • Baking sheet - To bake the aubergines in the oven.
  • Frying pan - A large pan for sautéing the garlic, parsley, cilantro, and tomatoes.
  • Fork - To prick the aubergines and mash them later in the recipe.
  • Serving bowl - To serve the zaalouk.

Origin stories

Zaalouk, a signature dish from the vibrant streets of Morocco, carries the whispers of the ancient Arab and Berber cultures that have shaped its culinary heritage. This robust aubergine and tomato salad traces its humble beginnings to family kitchens where it is traditionally prepared using a tagine, a type of earthenware pot. As the heart of every Moroccan meal, it symbolizes the country's soulful connection to locally sourced, seasonal ingredients. The dish's richly spiced flavor profile, laden with cumin and paprika, evokes the scent of the bustling spice markets of Marrakech. Over the years, Zaalouk has travelled beyond borders, seducing palates worldwide with its versatile allure, effortlessly doubling as a dip, a spread, or a side, offering a tantalizing taste of Moroccan hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.