moroccan zaalouk

Name: Moroccan Zaalouk
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 medium eggplants (about 2 1/2 lbs), washed and halved; 1/2 cup(s) extra virgin olive oil, or as needed, plus 2 tbsp, divided; 3 large Roma tomatoes (about 1 1/2 cups), blanched, peeled, seeded and chopped; 4 large cloves garlic, pressed; 2 tablespoon(s) tomato paste; 1/4 cup(s) chopped cilantro, packed; 1/4 cup(s) chopped parsley, packed, plus more for garnish; 1 teaspoon(s) ground Himalayan pink salt; 1 teaspoon(s) freshly ground black pepper (I always use mixed peppercorns); 1 tablespoon(s) ground cumin; 1/2 tablespoon(s) smoked paprika; 1/8 teaspoon(s) cayenne pepper, or to taste; 2 tablespoon(s) freshly squeezed lemon juice, divided; 1 teaspoon(s) lemon zest, for garnish

4 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Sep 9, 2024

This delicious and versatile dish is easy to make and healthy plus a great way to use up tomatoes and enjoy them with eggplants.

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A delicious warm salad called Zaalouk served with pita bread.

prep time 10 Min

cook time 1 Hr 15 Min

method Roast

yield 4 serving(s)

Ingredients

2 medium eggplants (about 2 1/2 lbs), washed and halved
1/2 cup extra virgin olive oil, or as needed, plus 2 tbsp, divided
3 large Roma tomatoes (about 1 1/2 cups), blanched, peeled, seeded and chopped
4 large cloves garlic, pressed
2 tablespoons tomato paste
1/4 cup chopped cilantro, packed
1/4 cup chopped parsley, packed, plus more for garnish
1 teaspoon ground Himalayan pink salt
1 teaspoon freshly ground black pepper (I always use mixed peppercorns)
1 tablespoon ground cumin
1/2 tablespoon smoked paprika
1/8 teaspoon cayenne pepper, or to taste
2 tablespoons freshly squeezed lemon juice, divided
1 teaspoon lemon zest, for garnish

How To Make moroccan zaalouk

Step 1

Preheat oven to 425ºF and line a baking sheet with foil lightly greased; set aside.

Step 2

Poke several holes on eggplant skins with a fork and transfer to the prepared baking sheet. Brush their flesh with oil to cover the entire surface and place flesh side down.
Step 3

Transfer to the preheated oven and bake for 45 minutes or until very soft.
Step 4

Remove from the heat and let them cool off until they are cool enough to handle, about 20 minutes.
Step 5

Scoop out the flesh and add it to a large pot. Add tomatoes, garlic, tomato paste, cilantro, parsley, 2 tbsp. oil, salt and pepper. Stir to combine and bring the mixture to a simmer.
Step 6

Cover and cook for 20 minutes, stirring often.
Step 7

Using a potato masher or a meat chopper, mash the ingredients.
Step 8

Add cumin, paprika, cayenne pepper and 1 tbsp. lemon juice. Mix well and cook, uncovered, for an additional 10 minutes, stirring frequently.
Step 9

Stir in the remaining 1 tbsp. lemon juice; taste and adjust seasoning if necessary.
Step 10

It can be served warm as a side dish or let it cool and serve it as a dip with pita bread, khubz or crostini.
Step 11

To view this delicious versatile Afrian dish on YouTube, click on this link ➡ https://youtu.be/hutIco06V_A
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