🇲🇦 Morocco
Zaalouk
Zaalouk opens nearly every Moroccan dinner — a warm cooked salad mashed in the pan, mopped up with khobz before the tagine even arrives.
🔪 Prep: 15 min🔥 Cook: 30 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Eggplant and tomato cooked down together with cumin, paprika, and garlic, mashed rustic and finished with lemon.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes, grated
- 4 clovesgarlic, crushed
- 1 tspground cumin
- 1 tspsweet paprika
- ½ bunchfresh coriander, chopped
- ½ lemon, juiced
- 5 tbspolive oil
Method
- 1
Roast or boil the eggplants until soft, then peel and chop the flesh roughly.
- 2
In a wide pan, cook the grated tomatoes with garlic, cumin, paprika, and olive oil until thick and jammy.
- 3
Add the eggplant and mash into the sauce, letting it fry gently until the mixture pulls from the pan.
- 4
Fold in the coriander and lemon juice and adjust the salt.
- 5
Serve warm or at room temperature with a thread of olive oil and khobz.
🍽 On your table
How this dish looks served for 4