Recipe · Appetizer/side dish
Zaalouk: eggplant and tomato salad with garlic and cumin
Zaalouk is a warm or cold salad of cooked eggplants and tomatoes, seasoned with garlic, paprika, and cumin. In Morocco it is often one of the small appetizers on the table. You need about 55 minutes, most of which is cooking time.
Preparation
- Preheat the oven to 200 °C conventional heat (top and bottom). Wash the eggplants, remove the stem ends, and cut into cubes of about 2 cm.
- Mix the eggplant cubes with 2 tbsp olive oil and a little salt, spread on a baking sheet, and bake for 25–30 minutes until soft and lightly browned.
- Meanwhile, score the tomatoes with a cross, briefly scald them with boiling water, peel them, and dice them. This step is not needed with canned tomatoes.
- Heat the remaining olive oil in a pot or deep skillet over medium heat. Fry the garlic for 30 seconds, add the paprika and cumin, and toast briefly.
- Add the tomatoes and simmer for 10–15 minutes until they fall apart and the liquid has thickened slightly.
- Add the baked eggplants and roughly mash them with a fork or potato masher. Let it simmer down for another 10 minutes over low heat, stirring occasionally.
- Season with lemon juice, salt, and chili if you like. Sprinkle with parsley and cilantro.
- Always cook eggplants through: Raw eggplants are not suitable for eating. They must be cooked through well and be soft.
- Steaming instead: Instead of baking, you can steam the eggplants for 15–20 minutes. This saves oil, and the flavor is a bit milder.
- Warm or cold: Zaalouk tastes good lukewarm or chilled. Overnight in the refrigerator, the flavors often come through even more strongly.
- Serving: With flatbread as an appetizer, as a side dish to meat or fish, or as a dip. Bread usually contains gluten.
- Shelf life: Keeps for 2 to 3 days covered in the refrigerator. Do not leave it at room temperature for long.
Handy extras
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Tagine pot
Zaalouk can also be simmered down in a tagine pot.
Extra virgin olive oil
For baking and finishing; look for dark glass and a harvest date.
Frequently asked questions
What does Zaalouk taste like?
Savory, slightly smoky, and mildly fruity from the tomatoes. Cumin and garlic define the aroma. With chili it gets spicier.
Can I salt the eggplants beforehand?
That is possible, but not necessary. Modern eggplants are usually not very bitter. If you do salt them, rinse them and pat them dry so the dish does not become too salty.
Is Zaalouk vegan?
Yes, the basic version needs no animal ingredients. When serving with bread, check the bread.
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