Description
Moroccan Zaalouk is a flavorful and smoky eggplant and tomato salad cooked with garlic and spices, then mashed to a creamy consistency. This vegan Mediterranean side dish is perfect served warm or at room temperature with crusty bread or as a side accompaniment to your meal.
Ingredients
Scale
Vegetables
- 2 large eggplants, peeled and diced
- 3 ripe tomatoes, peeled and chopped
- 4 garlic cloves, minced
Spices and Herbs
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground coriander
- Salt to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Other Ingredients
- 3 tablespoons olive oil
- Juice of half a lemon
Instructions
- Heat the olive oil: In a large skillet over medium heat, warm the olive oil until shimmering.
- Cook the eggplants: Add the diced eggplants and cook for about 10 minutes, stirring occasionally, until they become softened and tender.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Add tomatoes and spices: Mix in the chopped tomatoes, ground cumin, sweet paprika, cayenne pepper (if using), ground coriander, and salt. Stir well to combine.
- Simmer covered: Cover the skillet and let the mixture simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are fully cooked and tender.
- Mash the mixture: Use a wooden spoon or potato masher to mash the cooked vegetables to your desired consistency, making it smooth but still chunky.
- Add fresh herbs and lemon juice: Stir in the chopped cilantro, parsley, and the juice of half a lemon for brightness.
- Final simmer: Let the zaalouk simmer uncovered for another 5 minutes to meld and absorb all the flavors.
- Serve: Serve warm or at room temperature with crusty bread or as a tasty side dish.
Notes
- For a smokier flavor, grill the eggplants before peeling and dicing.
- Zaalouk can be stored in the refrigerator for up to 4 days and tastes even better the next day as flavors develop.
