Zesty and delicious, you’ll be going back for seconds!
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 to 6 servings
Dishes featuring eggplants and tomatoes are common in the cuisines of Northern Africa, Southern Europe, and the Middle East, where these ingredients are mixed with local produce and spices to become wonderful cold and hot salads. Popular eggplant dishes such as baba ghanoush or moutabel are a beautiful example of what these types of dishes can be. Moroccan zaalouk is no exception to the quality and bold flavors one can achieve when using simple ingredients in the right proportions. This cooked salad is made with eggplant, tomatoes, garlic, olive oil, and spices and is served as a side dish to many meals but is usually presented as a dip alongside crusty bread.
Technically speaking, both eggplants and tomatoes are fruits, although they're usually grouped within the vegetable family. Both belong to the nightshade family, along with peppers, and potatoes, and both offer great nutrition, especially regarding their vitamin content. Eggplants offer significant amounts of fiber, vitamins A and C, magnesium, and niacin. They are also a good source of potassium—with 1,140 milligrams per pound of eggplant, this fruit offers almost a third of the recommended adult daily intake of the mineral.
Zaalouk is a delicious and nutritious preparation that can be served hot or cold. Because eggplants and tomatoes are the stars of the dish, we recommend buying organic ripe produce for the best flavor. The same goes for the olive oil, as this ingredient is what will bind together the salad and might also be drizzled on top before serving. Although it's simply delicious with bread, use zaalouk as a side dish to fish, chicken, or meat, or top rice or potatoes with it for a saucy addition to your everyday dishes.
“I loved the smell and combination of spices in this Moroccan Zaalouk. It’s versatile as well, you can eat it as a dip, a spread, or as a side dish. You can also make it ahead and enjoy cold or warm. ” —Jacqueline Tris
A Note From Our Recipe Tester
Ingredients
For the Salad:
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1 large eggplant, peeled and coarsely chopped
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4 large tomatoes, peeled, seeded, and chopped
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3 cloves garlic, finely chopped
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1/4 cup coarsely chopped fresh cilantro
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1/4 cup coarsely chopped fresh parsley
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1 tablespoon paprika
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1 tablespoon cumin
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1 1/2 teaspoons salt
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1/4 cup extra-virgin olive oil
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1/3 cup water
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1/8 teaspoon cayenne pepper, more to taste, optional
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1 lemon wedge, optional
For Serving:
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Extra-virgin olive oil, or chili oil
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1 loaf crusty bread
Steps to Make It
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Gather the ingredients.
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Combine 1 large eggplant (peeled and coarsely chopped), 4 large tomatoes (peeled, seeded, and chopped), 3 cloves garlic (finely chopped), 1/4 cup coarsely chopped fresh cilantro, 1/4 cup coarsely chopped fresh parsley, 1 tablespoon paprika, 1 tablespoon cumin, 1 1/2 teaspoons salt, 1/4 cup extra-virgin olive oil, 1/3 cup water, and 1/8 teaspoon cayenne pepper in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
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With a spoon or potato masher, crush and blend tomatoes and eggplant.
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Add 1 lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
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The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
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Drizzle extra-virgin olive oil—or chile oil if you like spicy food. Serve with sliced crusty bread.
Feeling Adventurous? Try This:
There is no one recipe for zaalouk. The main variation is in the way you cook the eggplant. Some cooks prefer to boil it separately first, and others to grill it, roast it, or place it under the broiler. These extra steps add different nutty or charred flavors to the salad, but ultimately it is up to you to experiment and decide which version you'd like the most:
- Broil it – Halve the eggplant lengthwise and place it skin-side up under a broiler. Let it roast for about 15 minutes, or until the skin is scorched and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe.
- Make it super soft – Bring a pot of water to a boil and add the chopped eggplant, cook for 12 to 15 minutes until very soft. Drain and add it to the pot with the rest of the ingredients. This version will yield a very soft pureed version of the salad.
- Slice it – Cut eggplant into slices rather than cubes. Preheat the grill or pan, drizzle the eggplant with olive oil, and grill it for a few minutes on each side until slightly charred and marked. Remove from the grill, and cube, and proceed with the recipe.
| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 | |
| Amount per serving | |
| Calories | 492 |
| % Daily Value* | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 12% |
| Cholesterol 0mg | 0% |
| Sodium 1157mg | 50% |
| Total Carbohydrate 78g | 29% |
| Dietary Fiber 8g | 30% |
| Total Sugars 14g | |
| Protein 14g | |
| Vitamin C 22mg | 111% |
| Calcium 219mg | 17% |
| Iron 6mg | 35% |
| Potassium 654mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
