Moroccan Zaalouk Recipe
A warm and flavorful Moroccan eggplant and tomato salad made with tender eggplant, ripe tomatoes, olive oil, garlic, and spices. Serve as a dip, side dish, or appetizer with bread or crackers.
4 Servings
Ingredients
- 1 large aubergine eggplant, cut into approximately 16 pieces
- 4 ripe Italian tomatoes halved and grated (alternatively, use other ripe tomato varieties)
- 1 medium onion finely chopped
- 1 –2 garlic cloves peeled and minced
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- Salt and black pepper to taste
- Garnish: Chopped fresh cilantro and an additional drizzle of olive oil
Instructions
Prepare the Eggplant:
- Bring a large pot of water to a boil. Reduce the heat to medium-high. Add the diced aubergine and cook for 15 to 18 minutes, or until the eggplant becomes very soft and tender. Drain the eggplant thoroughly and set aside.
Prepare the Tomatoes:
- Slice the tomatoes in half lengthwise. Using a box grater, grate the tomatoes flesh-side down until only the skins remain. Exercise caution while grating to avoid injury.
Sauté the Onions and Garlic:
- In a medium-sized saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Create the Tomato Sauce:
- Stir in the grated tomato pulp, tomato paste, ground cumin, ground paprika, salt, and black pepper. Mix well to combine. Cover the saucepan and allow the mixture to cook for 10 to 12 minutes over medium heat.
Incorporate the Eggplant:
- Add the cooked aubergine to the tomato mixture. Remove the saucepan from heat and, using a potato masher or fork, mash the eggplant into the tomato sauce until a smoother consistency is achieved.
Simmer the Zaalouk:
- Return the saucepan to the stove over medium-low heat. Simmer the mixture uncovered for 7 to 10 minutes, stirring occasionally, until most of the liquid has evaporated and the zaalouk has thickened.
Garnish and Serve:
- Remove from heat. Garnish the zaalouk with freshly chopped cilantro and a drizzle of olive oil. Serve warm or at room temperature, accompanied by crusty bread or crackers.
Notes
To make this Moroccan Zaalouk recipe completely gluten-free, ensure that it is served with certified gluten-free bread, crackers, or vegetable crudités. Additionally, verify that all packaged ingredients, such as tomato paste and spices, are labeled gluten-free to avoid cross-contamination.