Zaalouk is a flavorful Moroccan side dish made from eggplants and tomatoes, seasoned with aromatic spices. It's a versatile and delicious addition to any meal, often served as a dip or spread.
Prep Time
20 MINS
Cook Time
30 MINS
Total Time
50 MINS
Servings
4-5 SERVINGS
Main Ingredients
2 large eggplants, diced
3 tomatoes, diced
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup olive oil
1 tsp RK Cumin Powder
1 tsp K Paprika Powder
1 tsp RK Coriander Powder
1/2 tsp RK Chilli Powder
RK Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions
Sprinkle salt over diced eggplants and let them sit for about 30 minutes. This helps remove excess moisture and bitterness. Rinse and pat dry.
To cook the eggplants, in a pan, heat 2 tbsp of olive oil. Add the diced eggplants and cook until they are soft and golden brown. Remove and set aside.
Stir in diced tomatoes, cumin, paprika, coriander, and chili powder. Cook until the tomatoes break down and the mixture forms a thick sauce.
Add the cooked eggplants to the tomato sauce. Mix well and let it simmer for an additional 10-15 minutes.
Use a fork or potato masher to mash the eggplants and tomatoes to your desired consistency. Some prefer a chunkier texture, while others prefer it smoother.
Adjust the seasoning with salt and pepper. Taste and add more spices if needed.
Garnish with fresh chopped cilantro and a drizzle of olive oil.
