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Zaalouk is a traditional Moroccan salad and dip where diced eggplants are cooked in a tasty sauce of tomatoes, garlic, paprika, and cumin.
You’ll love Zaalouk’s creamy yet chunky texture and rich, aromatic, slightly smokey, and savory taste. The recipe is easy to make in one skillet in less than 30 minutes and perfect for meal prep.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
3 tablespoons tomato paste
5 cloves garlic minced or pressed
2 teaspoons cumin
2 teaspoons smoked paprika or regular paprika
¼ teaspoon red pepper flakes
16 ounces (450 grams) tomatoes chopped into small dice (3 cups)
1 teaspoon salt
2 medium (1100 grams) eggplants chopped into small dice
1 cup (250 grams) water
2 tablespoons parsley chopped
2 tablespoons cilantro chopped
4 wedges of lemon for serving
INSTRUCTIONS
Chop 16 ounces of tomatoes and 2 medium eggplants into 1/5-inch or 5mm dice.
Heat 2 tablespoons extra virgin olive oil in a large skillet, preferably with a heavy bottom.
Add 3 tablespoons tomato paste, 5 cloves garlic, 2 teaspoons cumin, 2 teaspoons smoked paprika, ¼ teaspoon red pepper flakes, and fry for two minutes.
Add the chopped tomatoes and 1 teaspoon salt. Cook for 5 minutes.
Add diced eggplants and 1 cup water.
Stir, cover, and simmer for 20 minutes or until the eggplants are tender.
Stir occasionally and add more water if the pan gets dry.
Add 2 tablespoons chopped parsley and 2 tablespoons cilantro. Finish cooking uncovered for a few more minutes or until there is no more water in the pan.
Mash some of the mixture with a fork to create a creamy texture.
Taste and adjust for salt. Ideally, let the zaalouk cool down for 15 minutes before serving.
Serve zaalouk warm or at room temperature with some warm bread (Khobz or Pita bread are best) and a squeeze of lemon juice.
❤️ Nico & Louise
#eggplant #vegetables
