Morocco | Side

Zaalouk

Name: Zaalouk
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 small plates
Cuisine: Morocco, North Africa
Ingredients: 2 large eggplants, peeled in strips and cubed; 4 medium tomatoes, grated or chopped; 4 cloves garlic, minced; 1 tsp paprika; 1 tsp ground cumin; ¼ cup olive oil; ¼ cup cilantro and parsley, chopped; 1 tbsp lemon juice; salt and pepper, to taste

Moroccan eggplant and tomato salad cooked with garlic, olive oil, paprika, cumin, cilantro, and lemon.

Country

Morocco

Region

North Africa

Time

50 min

Serves

Level

easy

Start cooking Explore Morocco recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 4 small plates

Side

Vegetables

2 large eggplants, peeled in strips and cubed 4 medium tomatoes, grated or chopped

Base

4 cloves garlic, minced

Spices

1 tsp paprika 1 tsp ground cumin

Fat

¼ cup olive oil

Herbs

¼ cup cilantro and parsley, chopped

Finish

1 tbsp lemon juice

Pantry

salt and pepper, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Morocco

4 steps 15 min prep 35 min cook (check method) 50 min total easy

Cook eggplant

Steam or roast eggplant until very tender.

eggplant 20:00

Cook tomato base

Cook tomatoes, garlic, olive oil, paprika, cumin, salt, and pepper until reduced.

tomato base 15:00

Mash together

Add eggplant and mash into the tomato base. Cook until thick and glossy.

mash 10:00

Finish bright

Stir in herbs and lemon juice. Serve warm or room temperature.

finish 02:00

Eggplant may be roasted, boiled, or pan-cooked before being mashed with tomato.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Best as a starter, side dish, mezze plate, or bread dip.. Plan on a easy cook. Allow about 50 minutes total.

What to serve alongside it

Khobz, grilled fish, tagines, or couscous.

Regional lane

Soups, salads, and dips. Harira, fava bean soup, cooked salads, and vegetable sides for bread-led meals.

Chef watch-outs

Rushing the rest or fermentation period.
Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.

How you know it is ready

The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.

Pantry lane

preserved lemon, green olives, saffron, ras el hanout, semolina

Recipe illustrations

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Cooked eggplant and tomato salad with herbs — Zaalouk finished dish · Recipe illustration

Chef board

Build the table around Zaalouk

Khobz, grilled fish, tagines, or couscous.

Best route from here

Soups, salads, and dips

Collections to keep cooking

Moroccan Salads, Soups, and Breads

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