Zaalouk
Zaalouk belongs to the family of cooked Moroccan salads, served at the start of a meal alongside several similar salads, in small portions on separate plates — a culinary tradition distinct from Western raw salads. Unlike a platter of cold cuts, all these salads are cooked, some for many minutes, to concentrate the flavors of seasonal vegetables. The technique of mashing by hand, not puréeing in a blender, is what gives zaalouk its recognizable texture — small chunks of eggplant and tomato left intact, not a uniform purée. It's an everyday dish in Moroccan homes, not a festive one, often cooked in large batches and kept for several days, the flavor deepening as it sits.
The eggplants roast whole, not sliced raw
Roasting gives them a subtle smoky flavor impossible to get by frying
They're mashed with a fork, not blended smooth
The texture stays rustic, with small chunks, not a fine purée
The tomatoes cook separately, until fully broken down
They form a thick base before being mixed with the eggplant
Served at room temperature, not hot
The flavors settle as it cools, like most Moroccan salads
Ingredients 4 servings
- 2 large eggplants
- 4 tomatoes, grated or finely chopped
- 4 garlic cloves, minced
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- A pinch of cayenne pepper (optional)
- Fresh cilantro and parsley, chopped
- 1 tbsp lemon juice
- Salt, to taste
How to make it
- 1ROAST THE EGGPLANT: roast or boil the eggplants whole until very soft, then peel and mash them coarsely.
- 2COOK THE BASE: heat the olive oil, sauté the garlic briefly, add the tomatoes, cumin, paprika and cayenne, cook until the tomatoes break down into a thick sauce.
- 3COMBINE: add the mashed eggplant to the tomato mixture, mash and stir together over low heat until it turns into a thick, jam-like paste.
- 4SEASON: stir in the lemon juice, salt and most of the fresh herbs, cook a few more minutes so the flavors meld.
- 5LET IT COOL: let it come down to room temperature.
- 6SERVE: garnish with the remaining herbs and a drizzle of olive oil, serve with bread for scooping.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
