Moroccan
Zaalouk
Zaalouk is a Moroccan cooked salad of smoky eggplant folded into a garlicky tomato charmoula with cumin, paprika, herbs, and olive oil. It is served warm or at room temperature with khobz for scooping.
Watch it madecookingwithalia · 3:37
Ingredients
- Medium eggplants2, about 500g
- Ripe tomatoes3 medium, peeled and grated
- Garlic cloves3, finely grated
- Extra-virgin olive oil3 tbsp
- Fresh flat-leaf parsley2 tbsp, finely chopped
- Fresh cilantro2 tbsp, finely chopped
- Sweet paprika1 tsp
- Ground cumin1 tsp
- Cayenne pepper1 pinch
- Fine sea salt3/4 tsp, plus more to taste
- Fresh lemon juice1 tbsp
- Green olives6, for serving
- Lemon wedge1, for serving
Method
- Char the eggplants directly over a gas flame or under a hot grill, turning often, until the skins are blackened and the flesh is completely soft.
- Place the eggplants in a covered bowl for 10 minutes, then peel off the charred skins and drain the flesh in a sieve.
- Chop the drained eggplant flesh finely with a knife and set it aside.
- Warm the olive oil in a wide skillet over medium heat, then add the grated tomatoes, garlic, paprika, cumin, cayenne, and salt.
- Cook the tomato mixture, stirring often, until the liquid reduces and the oil begins to separate at the edges.
- Add the chopped eggplant, parsley, and cilantro to the skillet.
- Cook over medium-low heat for 12 to 15 minutes, mashing and stirring with a wooden spoon until the mixture is thick, soft, and well combined.
- Stir in the lemon juice, taste, and adjust the salt, cumin, or cayenne as needed.
- Spoon the zaalouk onto a small plate, make shallow swirls on the surface, and serve warm or at room temperature with olives, a lemon wedge, and Moroccan bread.
Common questions
Can I substitute the eggplant or tomatoes in zaalouk if I don’t have the exact ingredients?
Yes. Use globe eggplants, Italian eggplants, or smaller eggplants; just cook until fully soft. For tomatoes, use very ripe fresh tomatoes or good canned crushed tomatoes if fresh ones are bland. Keep the sauce thick, not watery.
How long does zaalouk take from start to finish, and can I make it ahead?
Plan on about 45 to 60 minutes total. The eggplants and tomato base can be made a day ahead; the flavor often improves after resting overnight. Reheat gently and refresh with a little lemon juice before serving.
What are the most common mistakes when making zaalouk?
The biggest mistakes are undercooking the eggplant, leaving too much liquid in the pan, and adding too much lemon too early. Also avoid high heat once the eggplant is added, or the mixture can scorch instead of becoming silky.
How should I store zaalouk, and how long does it keep?
Store cooled zaalouk in an airtight container in the refrigerator for up to 4 days. It also freezes well for about 2 months, though the texture softens a bit. Thaw in the fridge and stir before reheating.
What is the best way to serve zaalouk?
Serve it at room temperature or slightly warm, drizzled with olive oil and topped with olives and a lemon wedge if you like. It’s great with crusty bread, pita, grilled fish, roasted meat, or as part of a mezze spread.