🍆 Zaalouk
Zaalouk is a Moroccan cooked salad of eggplant and tomato, simmered with garlic, cumin and sweet paprika in olive oil until soft enough to mash. The result is smoky, spiced and spoonable, somewhere between a dip and a relish. It is served warm or at room temperature as part of a spread of salads with fresh vegetables.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g eggplant
- 400 g ripe tomatoes, grated
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1½ tsp sweet paprika
- 2 tbsp olive oil
- Fresh parsley and coriander, chopped
- Salt and pepper
Method
- Peel the eggplant in strips and cut it into cubes; steam or boil until tender, then drain well.
- Warm the olive oil in a wide pan and add the tomatoes, garlic, cumin and paprika.
- Cook for 10 minutes until the tomatoes break down.
- Add the eggplant and mash it into the sauce with a fork as it cooks for 15–20 minutes, until thick.
- Stir in the herbs, season and serve warm or at room temperature.
How to make it lighter
- Steam or roast the eggplant instead of frying it: eggplant soaks up oil fast, and 1 tbsp oil ≈ 120 kcal.
- Measure the olive oil and add a drizzle on top at the end for aroma instead of more in the pan.
- Pair it with vegetable sticks or grilled vegetables to keep the plate light.
History
Zaalouk belongs to the family of cooked salads that open Moroccan meals at home and in restaurants. It is made across the country, with families varying the amount of garlic, spice and tomato.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →