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Loading...Zaalouk is a smoky Moroccan cooked salad of eggplants, tomatoes, and warm spices, traditionally served as a mezze with crusty bread. The eggplants are roasted until silky, then simmered down with garlic, sweet paprika, and cumin into a thick, jammy spread. It is vegan, gluten-free, and gets better as it rests, making it ideal for make-ahead entertaining.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 13 gFat
- 2 gSaturated Fat
- 16 gCarbs
- 6 gFiber
- 8 gSugar
- 3 gProtein
- 420 mgSodium
- 560 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 16 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the eggplant
- 3 medium globe eggplants (about 1.5 lb), pricked all over with a fork
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
For the tomato base
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, finely minced
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 large ripe tomatoes, finely diced (about 2 cups)
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For finishing and serving
- 1/4 cup finely chopped fresh cilantro or flat-leaf parsley
- 1 tablespoon fresh lemon juice
- Warm pita or crusty Moroccan khobz, for serving
Directions
- Heat a gas burner to medium-high or a grill to high. Place the eggplants directly over the flame (or on the grill) and char, turning with tongs every 3-4 minutes, until the skins are blackened and the flesh feels soft when pressed, about 12-15 minutes total. Alternatively, broil on a foil-lined sheet 4 inches from the heat for 20-25 minutes, turning often.
- Set the charred eggplants in a bowl, cover with a plate, and let steam for 10 minutes. Peel off and discard the blackened skins, then coarsely chop the flesh; any liquid collected in the bowl should be reserved.
- Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent and lightly golden, about 6 minutes. Stir in the garlic, sweet paprika, cumin, smoked paprika, and cayenne and cook until fragrant, about 45 seconds.
- Add the diced tomatoes, tomato paste, salt, and pepper to the skillet. Cook, stirring and breaking up the tomatoes, until the mixture thickens into a chunky sauce, about 8-10 minutes.
- Stir the chopped eggplant and any reserved juices into the skillet. Using the back of a wooden spoon, mash the eggplant into the tomato mixture until mostly smooth with some texture remaining. Simmer, stirring often, until the salad is thick enough to hold a spoon upright, about 8 minutes. Taste and adjust salt.
- Remove from the heat and stir in the lemon juice and half of the herbs. Transfer to a shallow bowl, drizzle with the remaining 1 tablespoon olive oil, and scatter the rest of the herbs on top. Serve warm or at room temperature with bread.
- Leftovers can be refrigerated in an airtight container for up to 4 days; bring to room temperature and refresh with a squeeze of lemon before serving.
Cook’s Notes
- Charring the eggplants directly over an open flame gives zaalouk its signature smoky flavor; if using a broiler, place the eggplants as close to the element as possible and don't skip turning them.
- Choose eggplants with smooth, taut, shiny skin and a bit of give when squeezed; they will be sweeter and less bitter than older specimens.
- The salad should be quite thick when done; if it loosens up while resting, return it to the skillet over low heat and stir until it reduces again.
- For a sharper, more assertive salad, add 1 teaspoon of harissa paste or a finely minced fresh chili along with the tomatoes.
- Zaalouk is traditionally served as part of a mezze alongside other small salads, olives, and bread; it also makes a flavorful topping for grilled fish or chicken.
