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Introduction
Moroccan recipes: in this article we are going to talk about Zaalouk
Zaalouk is a popular Moroccan cooked salad of eggplants and tomatoes seasoned with paprika, cumin, garlic, and herbs. Roasting the eggplants is an optional but recommended step for adding a layer of smoky flavor.
Zaalouk is a Moroccan cooked salad of eggplants and tomatoes that’s usually eaten as a dip with Moroccan bread.
Key to zaalouk’s great flavor is the traditional Moroccan seasoning of cumin and paprika with garlic, cilantro, parsley, and olive oil. A little lemon juice can be added to lift the flavor at end of cooking.
This is the same flavor profile that’s found in the classic Moroccan marinade, chermoula. It was Moroccan food writer Nada Kiffa who pointed this out to me and helped me to recognize that chermoula was “hidden” in a number of dishes’ lists of ingredients, including this one.
There is lots of room to play with seasoning, and I definitely lean toward zesty and garlicky rather than mild. Whole chili peppers or cayenne pepper can be added if you like things spicy hot.
How to Make Zaalouk
All mothers in Morocco know how to make zaalouk they used two or three tomatoes to each eggplant, which yields a red, saucy zaalouk that benefits from generous seasoning.
In recent years, they prefer less tomato because they’ve started to enjoy the flavor of eggplant, a vegetable they never used to like on their own. they are proof that tastes can change over time!
One-Pot Method
Their cooking method was to peel and chop the tomatoes and eggplant, place them in a pot or deep skillet along with the rest of the ingredients and a little water, and then cook everything down to a puree-like consistency.
They sometimes added a tiny wedge of lemon and a spoonful of tomato paste during the final reduction, but neither was a must.
Zaalouk Variations
That’s how they made zaalouk for years until I began to appreciate other versions of zaalouk which varied in the ratio of tomatoes to eggplant and the quantity of seasoning, as well as in texture and cooking methods.
For example, not everyone aims for a mash or dip-like puree; they might prefer a chunky consistency to their cooked salad.
And not everyone uses as much tomato or as robust seasoning as my mother-in-law; less tomato and less seasoning allow the full flavor of eggplant to shine.
Ways to Cook Eggplant for Zaalouk
Aside from that, the most major difference you’ll see in zaalouk variations is the treatment that’s given to the eggplants themselves.
Some Moroccan cooks will only partially peel the eggplants, which allows for a more colorful salad.
And instead of cooking raw eggplant directly with the tomatoes, some cooks will boil or steam the eggplants before adding them to the pot. Others will roast them.
How to Roast Eggplants
Making zaalouk with roasted eggplant has become their favorite cooking method for this dish. Not only they love the layer of smoky flavor, but it simplifies the cooking process.
Anything that helps to be more efficient in the kitchen is a good thing!
They cut the eggplants in half lengthwise, then roast the eggplants skin-side-up under the broiler while prepping and cooking the tomatoes.
Sometimes they insert whole peeled cloves of peeled garlic into an incision in the eggplants’ flesh so it can roast along with the eggplants. If you like roasted garlic, give it a try!
When done — the eggplants’ skin will be charred to the point of cracking or crumbling a bit and the flesh will feel very soft —they can easily scoop the flesh from the skin and add it to the tomatoes, which by then have reduced to a sauce in the pan.
You can certainly roast whole eggplants over an open fire or on a grill, or roast whole eggplants in the oven with both the bottom and top heating elements on, but these methods require more time and attention to turn the eggplants for even charring on all sides.
How to Serve Zaalouk
Zaalouk is a popular accompaniment to Moroccan main dishes of all kinds. You can garnish it with fresh cilantro, chili peppers, a little olive oil, or even harissa(spicy sauce) on the side.
Like many other Moroccan salads, it’s typically enjoyed as a dip at meals where khobz(bread) or other crusty bread is used in place of utensils.
In my home, however, we sometimes deviate from tradition and enjoy it as a vegetarian main or side dish over basmati rice or paella. Delicious!
Also be sure to try Moroccan Eggplant in Chermoula, a similar salad that’s made without tomatoes.
Frequently Asked Questions
What is zaalouk?
Zaalouk is a cooked Moroccan salad that’s made from eggplants and tomatoes. Like many other Moroccan salads, it’s often eaten as a dip.
You will sometimes see the word zaalouk in tandem with other mashed salads such as Zaalouk of Cauliflower or Zaalouk of Cabbage. But used by itself, zaalouk usually refers to the eggplant and tomato salad.
What are the ingredients in zaalouk?
In addition to eggplants and tomatoes, zaalouk typically includes garlic, cilantro, parsley, olive oil, paprika, cumin, and salt. Cayenne pepper or chili peppers are optional. Sometimes lemon, tomato paste, onion, or peppers are added.
How do you make zaalouk?
Some cooks simply peel and chop the eggplants and tomatoes and cook them together in one pot or pan with the herbs, olive oil, and spices.
Other cooks might make a sauce from the tomatoes first, then add eggplant which has already been boiled, steamed, or roasted.
What’s the desired texture of zaalouk?
The final consistency is a matter of personal preference; anywhere from chunky to a puree-like paste or mash is fine.
Can you make zaalouk without tomatoes, using only eggplant?
Yes, but including at least a little tomato is much more common. How much to use can vary quite a bit. Some Moroccans like a redder zaalouk with one to three tomatoes per eggplant; others might use several eggplants to only one or two tomatoes.
You might also see recipes calling for a spoonful or two of tomato paste for deeper color and tomato flavor.
Do you need lemon to make zaalouk?
Not at all, but some cooks like to include a little toward the end of cooking, or they might add a small wedge of lemon to the pot. It can definitely lift and complement the flavor.
My zaalouk tastes too acidic. What should I do?
This is not a common problem, but it can be a result of using underripe tomatoes or adding too much lemon juice. You can correct an acidic zaalouk with a tiny bit of sugar or honey, just as you would correct tomato sauce. But err on the side of caution if you need to make this adjustment; too acidic might be preferable to too sweet.
Can I use smoked paprika to make zaalouk?
Smoked paprika is not a traditional Moroccan ingredient, but it can work very well in zaalouk and a number of other Moroccan recipes which call for paprika. I particularly like it in kefta. You’ll need to decide whether to replace all or only some of the sweet paprika with smoked.
Can you freeze zaalouk?
Yes, you can. It will keep for two to three months. Thaw frozen zaalouk overnight in the fridge or at room temperature for a few hours. Reheat in a pan to freshen it and reduce any excess liquid. Taste and adjust seasoning before serving.
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