Moroccans love their cooked salads. And although it starts with “z,” zaalouk ranks high on their list of favorites. Eggplant, tomatoes, spices and herbs mash up into a richly flavored, umami-packed side dish or dip that just needs some crusty bread or (even better) pita chips to complete it. Even though “zaalouk” means to mash or puree, leave it a bit chunky to show off the lovely eggplant and tomatoes you picked up at the farmers’ market.
Moroccan zaalouk also ranks high with Len and Miriam Discenza, who gave us this recipe with an enthusiastic you’ll-love-this recommendation. Even if you’ve got a go-to eggplant appetizer like baba ganoush or Grandma Annie’s Romanian Eggplant Dip, go ahead and add zaalouk to your repertoire. It has more of a ratatouille vibe—that is, if ratatouille came from Morocco.
Moroccan Zaalouk (Eggplant and Tomato Cooked Salad)
- Two small or one large eggplant, peeled and chopped, or roasted*
- 4 large tomatoes, peeled, seeded and chopped
- 3 cloves of garlic, finely chopped or pressed
- ⅓ cup chopped fresh cilantro and parsley, mixed
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 ½ teaspoons salt (or more, to taste)
- ⅛ teaspoon cayenne pepper (optional)
- ¼ cup olive oil
- ⅓ cup water
- Small wedge of lemon (optional)
- Pomegranate molasses (optional, to taste)
- Chili oil (optional) or more olive oil for drizzling
- Mix all ingredients except for lemon, pomegranate molasses and chili oil in a large, deep skillet or pot.
- Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.
- Use a spoon or masher to crush and blend the tomatoes and eggplant. If you like, add a small wedge of lemon to the pan. Continue simmering, uncovered, for 10 minutes or until the liquid has reduced and the zaalouk can be stirred into a heap in the center of the pan.
- If the eggplant tastes a little bitter, sprinkle in more salt and see if that does the trick. A touch of pomegranate molasses can also brighten the dish with a sweet/tart flavor.
- Drizzle with olive oil or, if you want heat, a little chili oil before serving. Serve warm or cold with pita chips, crusty bread or flatbread.
*Roasting or grilling the eggplant will add time, but will probably produce the best flavor. To roast, slice eggplant lengthwise, lightly salt, and place skin-side-up under a broiler. Roast about 15 minutes, or until skin is scorched and the eggplant is soft. Scoop out the eggplant pulp and use in the recipe. Discard liquid, as it can be bitter.
