Ingredients
Vegetables & Herbs
- 16 ounces tomatoes, chopped into small dice (about 3 cups)
- 2 medium eggplants, chopped into small dice
- 5 cloves garlic, minced or pressed
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped
- 4 wedges lemon, for serving
Spices & Condiments
- 2 teaspoons cumin
- 2 teaspoons smoked paprika or regular paprika
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 3 tablespoons tomato paste
Oils & Liquids
- 2 tablespoons extra virgin olive oil
- 1 cup water
Instructions
- Prepare the vegetables: Chop the tomatoes and eggplants into approximately 1/5-inch (5mm) dice to ensure uniform cooking.
- Heat the oil and spices: In a large heavy-bottomed skillet, warm 2 tablespoons of extra virgin olive oil. Add tomato paste, minced garlic, cumin, smoked paprika, and red pepper flakes. Fry this mixture gently for about 2 minutes to bring out the aromas.
- Cook the tomatoes: Add the diced tomatoes and salt to the skillet, cooking for 5 minutes to soften the tomatoes and blend flavors.
- Add eggplant and water: Incorporate the diced eggplants and pour in 1 cup of water. Stir well to combine.
- Simmer covered: Cover the skillet and let the mixture simmer for 20 minutes, or until the eggplants are tender. Stir occasionally and add more water if it starts to dry out.
- Add herbs and reduce liquid: Stir in chopped parsley and cilantro. Cook uncovered for a few more minutes until any excess liquid evaporates, concentrating the flavors.
- Mash to desired texture: Use a fork to mash some of the mixture slightly, creating a creamy and rustic texture.
- Adjust seasoning and cool: Taste and adjust salt if needed. Ideally let the zaalouk cool for 15 minutes to develop flavors further.
- Serve: Serve warm or at room temperature with warm crusty bread such as Khobz or pita, and a squeeze of fresh lemon juice on top.
Notes
- If the mixture becomes too dry while cooking, add a splash of water to prevent burning.
- You can vary the spice levels by reducing or increasing the red pepper flakes.
- Zaalouk is best served slightly chilled or at room temperature to allow the flavors to meld.
- Leftovers keep well refrigerated for up to 3 days and taste great as a sandwich spread or with grilled meats.
- For a smoother texture, pulse the final mixture briefly in a food processor if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
