Country
Morocco
Morocco · Moroccan
Zaalouk
Moroccan eggplant and tomato salad with paprika, cumin and olive oil.
- Moroccan
- 45 min total time
- 4 base servings
- 1 version
Adapt this recipe
Customize this recipe
Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
0 compatible optionsAdaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Cooked eggplant and tomato salad with warm spices.
No specific allergen is declared for the listed ingredients.
Version
Contains
Ingredients
- 700 g eggplants
- 500 g ripe tomatoes
- 3 garlic cloves
- 45 ml olive oil
- 3 g ground cumin
- 4 g sweet paprika
- 20 ml lemon juice
- 6 g fine salt
- 10 g fresh parsley
Cooking method
Pan
- Soften eggplant
Cube the eggplant and cook it in a covered pan with a splash of water until tender.
- Add tomato
Add chopped tomato, garlic, olive oil, cumin, paprika and salt.
- Reduce
Cook uncovered until the mixture is thick and spoonable.
- Mash
Mash lightly so some texture remains.
- Finish
Stir in lemon juice and parsley.
Frequently asked questions
Is zaalouk served hot?
It can be served warm, room temperature or chilled.
Can I make it smoother?
Yes. Mash it more thoroughly after the tomatoes reduce.
Explore this recipe
More recipes like this
Morocco · Moroccan
Moroccan Couscous
A practical Moroccan-style couscous with wheat couscous, vegetables, chickpeas, spices, herbs and olive oil, kept as a naturally plant-based classic.
Classic version is egg-free
Classic version is lactose-free
Classic version is dairy-free
Classic version is tree nut-free
Classic version is peanut-free
Classic version is soy-free
Classic version is sesame-free
Classic version is fish-free
Classic version is shellfish-free
Classic version is sulphite-free
View recipe