Entree: Western Sahara – National Cuisine – الزعلوك ➤ al-Zaalouk (Smoky cooked eggplant and tomato spread seasoned with garlic and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 large eggplants, about 2 lb (900 g) total
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 lb (450 g) ripe tomatoes, peeled and diced (about 3 medium)
- 3 cloves garlic, minced
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/4–1/2 tsp (0.5–1 g) cayenne or crushed red pepper, optional
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh parsley
- 1–2 tbsp (15–30 ml) extra-virgin olive oil for finishing
- Toasted bread or flatbread to serve (no measurement)

Instructions

1. Roast the eggplants: prick the eggplants with a fork and roast over an open flame, under a broiler, or on a hot grill, turning occasionally, until the skins are charred and the flesh is very soft, about 20–30 minutes. Allow to cool, then peel and roughly chop the flesh, discarding most of the skins.
2. In a wide skillet, heat 1 tbsp (15 ml) olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Add the diced tomatoes, paprika, cumin, cayenne (if using), salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and the mixture is thick, about 10–12 minutes.
3. Add the roasted, chopped eggplant flesh to the tomato mixture and mash gently with the back of a spoon or a potato masher until well combined but still slightly textured. Cook together for another 8–10 minutes so flavors meld and any excess liquid evaporates.
4. Stir in the lemon juice and the remaining 2 tbsp (30 ml) olive oil, taste and adjust seasoning. Remove from heat and fold in chopped cilantro and parsley.
5. Serve Zaalouk warm or at room temperature with a drizzle of olive oil and toasted bread or flatbread for spreading.