Entree: Morocco – Casablanca & Atlantic Coast – زعلوك ➤ Zaalouk (A cooked smoky eggplant and tomato salad/spread seasoned with garlic and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

- 2 medium eggplants, approx. 1 lb (450 g) total
- 4 large ripe tomatoes, about 1 lb (450 g), peeled and chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1/2 tsp (2 g) smoked paprika (optional for extra smokiness)
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (6 g) chopped fresh parsley
- 2 tbsp (6 g) chopped fresh cilantro
- 1 tbsp (15 ml) olive oil extra for finishing (optional)

Instructions

1. Char the eggplants: roast whole eggplants over a gas flame, under a broiler, or on a hot grill, turning occasionally, until skins are blackened and flesh is very soft, about 20–30 minutes. Let cool slightly.
2. Peel and discard most of the charred skin, then chop or mash the eggplant flesh and set aside.
3. In a wide skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
4. Add the chopped tomatoes, paprika, cumin, cayenne, smoked paprika if using, salt, and pepper. Simmer gently, stirring occasionally, until tomatoes break down and mixture thickens, about 10–15 minutes.
5. Stir in the mashed eggplant and continue to cook on low heat, mashing with the back of a spoon, until the flavors meld and mixture reaches a spreadable consistency, 8–10 minutes more. Add a splash of water if too dry.
6. Remove from heat and stir in lemon juice, chopped parsley, and chopped cilantro. Adjust seasoning to taste.
7. Transfer to a serving dish, drizzle with the optional 1 tbsp (15 ml) olive oil, and serve warm or at room temperature with crusty bread or flatbread.