Entree: Morocco – Sahara & Southern Morocco – زعلوك ➤ Zaalouk (A warm cooked Moroccan eggplant and tomato salad-dip seasoned with garlic, cumin, paprika, and olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 medium eggplants (about 1 lb (450 g) total)
- 3 tbsp (45 ml) olive oil, divided
- 1 medium onion, finely chopped (about 5 oz (140 g))
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ¼ tsp (1 g) hot smoked paprika or chili flakes (optional)
- 1 lb (450 g) ripe tomatoes, peeled and chopped, or 14 oz (400 g) canned crushed tomatoes
- 1½ tsp (9 g) kosher salt, or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) lemon juice, or to taste
- 2 tbsp (8 g) chopped fresh parsley and/or cilantro
- 2 tbsp (30 ml) extra-virgin olive oil for finishing

Show original ingredient measurements

- 2 medium eggplants (about 1 lb / 450 g total)
- 3 tbsp (45 ml) olive oil, divided
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ¼ tsp (1 g) hot smoked paprika or chili flakes (optional)
- 1 lb (450 g) ripe tomatoes, peeled and chopped, or 14 oz (400 g) canned crushed tomatoes
- 1½ tsp (9 g) kosher salt, or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) lemon juice, or to taste
- 2 tbsp (8 g) chopped fresh parsley and/or cilantro
- 2 tbsp (30 ml) extra-virgin olive oil for finishing

Instructions

1. Roast the eggplants: prick the eggplants a few times with a fork, then char over a gas flame or broil on a baking sheet until the skin is blackened and the flesh is very soft, about 12–20 minutes, turning as needed. Let cool, peel, and roughly mash the flesh; set aside.
2. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic, cumin, paprika, and optional chili, and cook 1 minute until fragrant.
3. Add the chopped tomatoes (or canned tomatoes), salt, and sugar if using. Simmer gently, stirring occasionally, until the mixture reduces and thickens, about 10–15 minutes.
4. Stir in the mashed roasted eggplant and continue to simmer for another 8–10 minutes, stirring to integrate and cook down any excess moisture. The mixture should be thick and spreadable.
5. Remove from heat, stir in lemon juice and chopped parsley/cilantro, adjust seasoning, and drizzle with the remaining 2 tbsp (30 ml) extra-virgin olive oil. Serve warm or at room temperature with bread.