Moroccan Zaalouk
Moroccan Zaalouk is a popular North African dish made from roasted and mashed aubergines (eggplants) mixed with tomatoes, garlic, and a blend of aromatic spices. It's known for its rich, smoky flavour and is often served as a side dish or dip.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Eggplants (diced)
- 300 g Tomatoes (diced, ripe)
- 1 Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Olive Oil
- 1 tsp Cumin Powder
- 1 tsp Paprika Powder
- 1/2 tsp Chilli Powder (adjust to taste)
- Salt (adjust to taste)
- Black pepper (adjust to taste)
- Cilantro Leaves (fresh for garnish)
Instructions
- 1
Start by roasting the eggplants. Place the diced eggplants on a baking tray, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt.
- 2
Roast them in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they become tender and slightly charred.
- 3
While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
- 4
Add the minced garlic to the pan and sauté for another minute until fragrant.
- 5
Stir in the diced tomatoes, ground cumin, ground paprika, and ground chili. Cook the mixture for about 10-15 minutes, or until the tomatoes have softened and the mixture thickens.
- 6
Once the roasted eggplants are ready, add them to the tomato mixture. Mash the eggplants with a fork or potato masher and mix everything together.
- 7
Continue to cook the mixture for another 10 minutes, stirring occasionally, until it reaches a thick consistency.
- 8
Season the Zaalouk with salt and black pepper to taste. Adjust the chili level according to your preference for spiciness.
- 9
Remove the Zaalouk from heat and let it cool to room temperature.
- 10
Garnish with fresh cilantro leaves before serving.