Moroccan dishes

When I was a kid, I ate very few vegetables. As a matter of fact, I only started eating more veggies right around the age of 14, right when I left Morocco. Prior to that, the only veggies I used to eat were: potatoes (of course), tomatoes and aubergines. So when I was thinking of sharing a recipe that involved using aubergines (eggplants), it was kind of a no brainer for me. Zaalouk was and is still my favourite way to enjoy eggplants and tomatoes.

Once you try this recipe, I am sure it will be yours too 🙂

what is zaalouk?

Zaalouk is a warm creamy moroccan side dish/salad. The tomato sauce is always made using fresh tomatoes (always!), olive oil and a balanced blend of spices that makes it all come together.

The eggplants, or aubergines, are mainly used to add creaminess and texture to the sauce.

When it comes to spices, they are mainly used to brighten up the dish and make the mediterranean flavours that we all love.

ingredients

Aubergines/Egglants: no matter how you call it, it is shining star of this dish. Once aubergines are thoroughly cooked, they become very creamy and a little gelatinous.

Tomatoes: using fresh tomatoes is a must. This sauce cooks very quickly and using fresh tomatoes makes a huge difference.You probably have a can of amazing San Marzano tomatoes, but I’m gonna have to ask you to set it aside.Unlike canned tomatoes, fresh tomatoes are sweeter and a lot more subtle in taste. Therefore, they will not overpower the delicate flavor of eggplants. Canned tomatoes, no matter how good they are, are highly acidic.Trust me on this.

Olive oil to cook.

Spices: I used ground cumin, paprika and turmeric.

Tomato paste: it helps thicken the sauce and adds a nice touch of acidity. The idea behind using fresh and tomato paste is to strike a prefect balance between sweet and acidic.

Onions: I used one medium size onion that I chopped very finely. It’s very important that you mince your onion very finely to avoid ruining the texture of the dish.

Garlic: for a flavor boost.

how to make zaalouk

To make this dish you are going to need 1 pot to boil your aubergines and 1 sauce pan to make your tomato sauce.

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.

Note : If you don’t want to grate the tomatoes, that’s totally fine. Just dice them into small cubes. However, You will have to cook them for longer.

Next: Finely mince one large onion. 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 and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.

Drain your diced eggplants, or aubergines, and set aside.

This is the most important part of making Zaalouk, so pay close attention.

Add your cooked aubergine into the sauce. As you can see, the texture is chunky and still a bit watery.

Moroccan Zaalouk RecipE

Warm and creamy Moroccan Aubergine & Tomato Salad

Course entree, Salad

Cuisine Moroccan

Keyword aubergine, authentic, creamy, Moroccan, Salad, zaalouk

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 Servings

Calories 65 kcal

Author Idriss

Ingredients

1 large aubergine cut into 16 pieces or so

4 ripe Italian tomatoes you can use other types of tomatoes if you don't have Italian.

1 onion finely chopped

1-2 cloves of garlic peeled and minced.

2 tbsp olive oil

1 tsp tomato paste

1/2 tsp ground cumin

1 tsp ground paprika

Salt and pepper to taste

Garnish : I like to serve it with some chopped cilantro and a drizzle of olive oil.

Instructions :

1. 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.
2. 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)
3. 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.
4. Cook your tomato sauce for 10-12 minutes with the lid on.
5. 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.
6. 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.
7. 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!

Recipe Notes :

If you don’t want to grate the tomatoes, that’s totally fine. Just dice them into small cubes. However, You will have to cook them for longer.

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