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.
Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
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.
You can see how the end result is a thick creamy aubergine caviar. Serve with a nice hunk of bread and enjoy!
Moroccan Zaalouk Recipe
Warm and creamy Moroccan Aubergine & Tomato Salad
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
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. (See notes)
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.
Cook your tomato sauce for 10-12 minutes with the lid on.
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.
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.
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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Hello, this looks simple & yummy! Can you use canned crushed tomatoes instead of grating ?
Thanks!
You can! However, I would recommend against it. Canned tomatoes have an acidity that you just can’t get rid of unless you add sugar. You don’t want to grate the tomatoes, you can just peel and dice them 🙂
I never leave comments on things, but Idriss, this was SO GOOD! It totally cured my “weeknight cooking blues”. I’m looking at your other recipes and I can’t wait to try them.
Thank you very much for sharing this recipe!
You’re very welcome Ashley! Thank you for leaving such a lovely comment. I hope you’ll find what you’re looking for 🙂
Fantastic Recipe! it reminds me a lot of parmiggiana without all the prep and headaches that come with it. Thank you !!
Awesome! Glad you like it Lisa. Feel free to share your results with on Instagram @mymoorishplate
Great recipe easy to make and delicious. This is my new favorite way to enjoy eggplants
It is my favorite way to eat them too! Glad you like the recipe
Wow. So yummy. I needed a change of menu after cooking the same three dishes over and over during COVID-19 social distancing… the novel way of cooking both the tomatoes and eggplant PLUS the AMAZING flavor was just what the doctor ordered.
Awesome! Glad you like it Ren
Delicious! Did not have cumin.
Hi Idriss! This is amazing! I had some frozen tomatoes from my garden and used them, and it turned out so gooood! I’m not super familiar with Moroccan cuisine, but I think your page will be my “auntie in the kitchen”! You explain the reasoning behind certain ways of doing things, like the high acidity of canned tomatoes.
I’m really looking forward to trying more recipes here. I volunteer with an international student group at the local university, and so far, I’ve only had one Moroccan student, and that was only for one semester. I make them dinner once a week, and I’ve cooked my way around the world! Ethiopian, Indian, Chinese, Turkish, Persian, Pakistani, Thai, Korean, Peruvian, Argentinian, Mexican, Cuban, Polish, Hungarian, French. What amazes me is I’ll make something like Polish stuffed cabbage rolls, and the Chinese students will say, “We have this same thing in China!”
Thanks again for your wonderful pages!
That’s amazing Denise! Thank you for trying my recipes, there will be more to come for sure!