Moroccan Zaalouk
Eggplant and tomato collapse together into a smoky, garlicky salad that is as comfortable warm as it is at room temperature.
About this dish
Zaalouk is a Moroccan cooked salad of eggplant, tomato, garlic, olive oil and warm spices. The vegetables should merge into a coarse mash rather than stay as separate cubes, but the finished texture should still feel rustic rather than puréed.
Why this dish matters
Cooked salads are central to Moroccan meal spreads, where several small vegetable preparations may accompany bread and a main dish. Zaalouk varies in whether eggplant is boiled, roasted or fried; this version roasts it for concentrated flavor.
Moroccan cooks use different eggplant methods and spice proportions; this is a roasted-eggplant home version.
Preparation notes
Firm eggplant will never mash properly.
Watery tomato makes zaalouk loose.
A final drizzle rounds the acidity.
Ingredients & detailed method
Ingredients
- 2 large eggplants
- 4 tomatoes, grated or chopped
- 4 garlic cloves
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
Method
- 1.Roast eggplants at 425°F until collapsed and soft, 30–40 minutes.
- 2.Scoop flesh and chop roughly.
- 3.Cook tomatoes, garlic, olive oil, cumin, paprika and salt until thickened.
- 4.Add eggplant and mash with a spoon while simmering 10 minutes.
- 5.Checkpoint: mixture should hold a mound with no watery pool.
- 6.Stir in cilantro and lemon juice.
- 7.Serve warm or room temperature with bread.