Embark on a culinary journey to the vibrant streets of Morocco with Zaalouk, a traditional dish that captures the essence of the country's rich flavors and aromas. This delectable dish, often served as a dip or spread, features tender eggplants roasted to perfection, blended with a symphony of tomatoes, garlic, cumin, and paprika, creating a smoky and savory symphony of flavors. Zaalouk's versatility shines through as it can be enjoyed as a dip with crusty bread, a tangy condiment to grilled meats, or even as a flavorful filling for wraps and sandwiches. Dive into the diverse world of Zaalouk recipes, ranging from classic to contemporary variations, each offering a unique twist on this beloved Moroccan dish. Discover the simplicity of the Traditional Zaalouk, where roasted eggplants and tomatoes harmonize with spices, or venture into the realm of Spicy Harissa Zaalouk, where a fiery kick adds an extra layer of excitement. For those seeking a modern interpretation, the Zaalouk with Feta and Mint offers a refreshing twist with tangy feta cheese and aromatic mint. Indulge in the smoky goodness of the Roasted Eggplant Zaalouk or explore the depths of flavor in the Preserved Lemon Zaalouk, where the briny brightness of preserved lemons elevates the dish to new heights. With each recipe, Zaalouk unveils a new dimension of taste, inviting you to savor the vibrant tapestry of Moroccan cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN ZAALOUK RECIPE
To make this popular Moroccan side or salad, fresh tomatoes and eggplants are seasoned with a robust quantity of herbs, garlic, olive oil, and spices then cooked to a dip-like consistency.Roasting the eggplants is optional but recommended for a layer of smoky flavor. It's my preferred method.Don't worry about exact measures when making zaalouk. The ratio of tomatoes to eggplant can be adjusted according to what you have on hand or what you prefer in terms of flavor. Seasoning is also very flexible and more or less olive oil is also fine.Zaalouk is traditionally enjoyed as a dip with Moroccan bread (khobz). If you prefer to eat with a fork or want to make enough to have leftovers for another meal, you may want to increase the recipe by half. Serve zaalouk warm, cold, or at room temperature.
Provided by Christine Benlafquih | Taste of Maroc
Time 1h
Number Of Ingredients 13
Steps:
- Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.
- Roast the eggplants for about 20 to 25 minutes, or until the skins are charred and puckered with sections that crumble or crack like burnt paper when pressed. The flesh will be very soft.
- While the eggplant is roasting, peel, seed, and chop the tomatoes.
- Transfer the chopped tomatoes to a skillet along with the olive oil, garlic, parsley, cilantro, and spices. The optional cayenne and whole chili peppers can be added at this time as well.
- Cook the tomato mixture over medium heat, stirring frequently, until the tomatoes break down and a rich tomato sauce forms. This usually takes 10 to 20 minutes, depending on how soft the tomatoes were and how many you used.
- When the eggplants are roasted, remove them from the oven. When cool enough to handle, use a large spoon to scoop the flesh from the skin. Discard the skin.
- Add the eggplant flesh to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant. If you want to add the optional lemon juice or a very small wedge of lemon, you can do so at this time.
- Cook the zaalouk for five to ten minutes to allow the flavors to blend, or longer if you want to reduce the salad to a drier, pastier consistency. Taste and adjust seasoning then remove from the heat.
- Peel, seed, and chop the tomatoes. Place them in a large deep skillet or large pot along with the olive oil, spices, garlic, and herbs. Stir to combine.
- Trim the stems from the eggplants and peel them. Some strips of skin can be left intact if you like a colorful zaalouk.Finely chop the peeled eggplants and add them to the skillet or pot along with 1/4 to 1/3 cup of water. If your pan is quite full, don't worry about stirring the eggplant into the tomato mixture just yet.
- Cover and cook the tomato mixture and eggplants over medium heat for about 10 to 15 minutes, or until the chopped eggplant has begun to soften and reduce in volume.
- Stir to combine all the ingredients well. Add the optional chili peppers or cayenne, if using, and a little more water if you found that the ingredients were sticking to the bottom of the pan.
- Cover and continue cooking for another 15 to 20 minutes, or until the eggplant and tomatoes are soft enough to mash.
- At this point, you can add the optional lemon juice or lemon wedge if using.Continue cooking the zaalouk uncovered to reduce the liquids, scraping the bottom of the pan and stirring frequently. Adjust the heat if necessary to avoid burning the zaalouk.If you want a puree-like consistency, mash the eggplants and tomatoes while the liquids reduce. If you prefer a chunky texture, stir without mashing.
- When the zaalouk has reduced to a consistency you like, taste and adjust seasoning then remove from the heat.
- Zaalouk can be served warm, cold, or at room temperature. Garnish as desired with fresh parsley or cilantro and/or a drizzle of good olive oil.
- Zaalouk will keep for several days in the fridge or two to three months in the freezer.If freezing, allow the zaalouk to thaw before reheating in a pan. Reduce any excess liquids and adjust the seasoning if needed.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 18 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 593 mg, Fiber 8 g, Sugar 10 g
MOROCCAN ZAALOUK RECIPE
Steps:
- Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
- Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
- Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
- Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
- Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
- Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!
Nutrition Facts : Calories 65 kcal, ServingSize 1 serving
MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)
Steps:
- Gather the ingredients.
- Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
- With a spoon or potato masher, crush and blend tomatoes and eggplant.
- Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
- The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
- Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.
Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
Tips:
- Use ripe, firm eggplants for the best flavor and texture.
- Charring the eggplants over an open flame or under a broiler adds a smoky depth of flavor.
- Don't be afraid to adjust the spices to your taste. Zaalouk can be as mild or spicy as you like.
- Zaalouk is a versatile dish that can be served as an appetizer, main course, or side dish.
- Zaalouk can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Moroccan aubergine zaalouk is a delicious and easy-to-make dish that is perfect for any occasion. With its smoky flavor, tender texture, and vibrant spices, zaalouk is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to enjoy eggplant, give this recipe a try. You won't be disappointed!
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