Spiced Eggplant (Zaalouk)

Spiced Eggplant (Zaalouk)

Smoky roasted eggplant simmers with tomatoes, garlic, and cumin into a smooth, spoonable Moroccan dip.

Total 1 hr Makes 4 servings Calories 160/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Zaalouk is a Moroccan cooked salad of eggplant and tomatoes softened down with garlic, cumin, and paprika until jammy and smooth. Finished with olive oil and a squeeze of lemon, it is served warm or at room temperature with crusty bread for scooping. It makes an easy start to a meal or a side dish alongside grilled meats.

Ingredients

  • 2 pounds eggplant (about 2 medium), peeled and cubed
  • 3 tomatoes, grated or finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup olive oil, divided
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water

Method

  1. Peel the eggplant and cut into 1-inch cubes. Grate or finely chop the tomatoes and mince the garlic.

  2. Heat 2 tablespoons olive oil in a 6-quart saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  3. Stir in the grated tomatoes, cumin, paprika, cayenne, and salt. Simmer until the tomatoes break down and thicken slightly, about 10 minutes.

  4. Add the cubed eggplant, remaining 2 tablespoons olive oil, and water. Stir to coat the eggplant in the tomato mixture.

  5. Cover and simmer over low heat, stirring occasionally and mashing the eggplant against the side of the pan, until very soft and most of the liquid has absorbed, about 30 minutes.

  6. Mash the mixture with a fork or potato masher until mostly smooth with some texture remaining.

  7. Stir in the chopped cilantro and lemon juice, and adjust salt to taste.

  8. Transfer to a serving dish and drizzle with a little extra olive oil. Serve warm or at room temperature with crusty bread.

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    Spiced Eggplant (Zaalouk)

    Zaalouk is a Moroccan cooked salad of eggplant and tomatoes softened down with garlic, cumin, and paprika until jammy and smooth. Finished with olive oil and a squeeze of lemon, it is served warm or at room temperature with crusty bread for scooping. It makes an easy start to a meal or a side dish alongside grilled meats.

    1 hr 4 servings 160 cal

    Ingredients

    • 2 pounds eggplant (about 2 medium), peeled and cubed
    • 3 tomatoes, grated or finely chopped
    • 4 cloves garlic, minced
    • 1/4 cup olive oil, divided
    • 2 tablespoons fresh cilantro, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon sweet paprika
    • 1/2 teaspoon ground cayenne pepper
    • 1 teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons water

    Method

    1. 1

      Peel the eggplant and cut into 1-inch cubes. Grate or finely chop the tomatoes and mince the garlic.

    2. 2

      Heat 2 tablespoons olive oil in a 6-quart saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

    3. 3

      Stir in the grated tomatoes, cumin, paprika, cayenne, and salt. Simmer until the tomatoes break down and thicken slightly, about 10 minutes.

    4. 4

      Add the cubed eggplant, remaining 2 tablespoons olive oil, and water. Stir to coat the eggplant in the tomato mixture.

    5. 5

      Cover and simmer over low heat, stirring occasionally and mashing the eggplant against the side of the pan, until very soft and most of the liquid has absorbed, about 30 minutes.

    6. 6

      Mash the mixture with a fork or potato masher until mostly smooth with some texture remaining.

    7. 7

      Stir in the chopped cilantro and lemon juice, and adjust salt to taste.

    8. 8

      Transfer to a serving dish and drizzle with a little extra olive oil. Serve warm or at room temperature with crusty bread.