Moroccan Zaalouk with Smoked Eggplant and Cumin
Zaalouk is a delectable Moroccan eggplant salad that has been smoked to perfection, infused with the earthy warmth of cumin, and combined with a medley of aromatic spices and fresh herbs. This dish makes a versatile addition to your table, serving as a perfect complement to warm, crusty bread or as a unique side to a larger meal.
Equipment
- Grill or broiler
- Fork
- Colander
- Skillet
- Spoon
Ingredients
- 2 large eggplants about 2 pounds / 900g
- 3 tbsp olive oil 45ml
- 3 cloves garlic minced
- 1 tsp ground cumin 2g
- 1 tsp smoked paprika 2g
- 1/2 tsp chili powder optional for heat, 1g
- 1 large ripe tomato finely diced, about 1 cup / 180g
- 1 lemon juice of, about 3 tablespoons / 45ml
- 2 tbsp fresh parsley chopped, 30g
- 2 tbsp fresh cilantro chopped, 30g
- Salt and pepper to taste
Instructions
- Begin by preheating your grill or broiler to medium-high heat. Pierce the eggplants with a fork multiple times, then place them on the grill or under the broiler. Cook, turning occasionally, until the skin is charred and the flesh feels soft when pressed, about 15-20 minutes.
- Remove the eggplants from the heat and allow them to cool. Once cool enough to handle, peel away the charred skin and discard it. Transfer the soft flesh to a colander and press out any excess liquid.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, approximately 1 minute.
- Stir in the ground cumin, smoked paprika, and chili powder (if using) and cook for another minute to release the flavors.
- Add the diced tomato to the skillet and cook until the tomato breaks down and becomes saucy, about 5 minutes.
- Incorporate the smoked eggplant flesh into the skillet and break it up with a spoon. Continue to cook, stirring occasionally, for about 10 minutes, until the mixture thickens and the flavors meld together.
- Remove from heat and stir in the fresh lemon juice, parsley, and cilantro. Season with salt and pepper to your liking.
- Serve warm or at room temperature, garnished with additional herbs if desired.
Notes
For a smokier flavor, allow the eggplant to char well on the grill or under the broiler.
If you prefer a smoother texture, you can blend the zaalouk briefly with an immersion blender before serving.
Zaalouk can be stored in the refrigerator for up to 3 days and tastes even better as the flavors meld over time.
Feel free to adjust the level of spices to suit your taste preferences.