Taste of Maroc's Zaalouk

link to original zaalouk recipe

Dinner Sep 6, 2023

Note: I made this a day before serving, to let the flavors meld. Was still good when I taste tested it while cooking, but I always like to let soupy things sit for a day if/when possible.

Ingredients:

2 large or 3 medium Eggplants

2 medium or large Tomatoes - or more to taste

6 cloves Garlic, pressed or finely chopped - or to taste

2 tablespoons chopped fresh Parsley - approx.

2 tablespoons chopped fresh Cilantro - approx.

1 teaspoon Salt - or to taste

2 teaspoons Paprika - or to taste

2 teaspoons Cumin - or to taste

4 tablespoons Olive Oil - approx.; no need to measure

Optional:

Cayenne Pepper or Whole Chili Peppers Lemon Juice or Small Wedge of Lemon

Chopped Parsley or Cilantro - for garnish

Olive Oil - to drizzle on top as garnish

Directions:

Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.

Roast the eggplants for about 20 to 25 minutes, or until the skins are charred and puckered with sections that crumble or crack like burnt paper when pressed. The flesh will be very soft.

While the eggplant is roasting, peel, seed, and chop the tomatoes.

[Some reason I didn't exactly read the recipe and set my oven to 400°F (200°C). After the suggested 20 minute bake time I realized my mistake. Ended up roasting my eggplants for around 40 minutes, or till the cut side was well-browned/charred.]

Transfer the chopped tomatoes to a skillet along with the olive oil, garlic, parsley, cilantro, and spices.

The optional cayenne and whole chili peppers can be added at this time as well.

Cook the tomato mixture over medium heat, stirring frequently, until the tomatoes break down and a rich tomato sauce forms. This usually takes 10 to 20 minutes, depending on how soft the tomatoes were and how many you used.

When the eggplants are roasted, remove them from the oven. When cool enough to handle, use a large spoon to scoop the flesh from the skin. Discard the skin.

Add the eggplant flesh to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant.

If you want to add the optional lemon juice or a very small wedge of lemon, you can do so at this time.

Cook the zaalouk for five to ten minutes to allow the flavors to blend, or longer if you want to reduce the salad to a drier, pastier consistency. Taste and adjust seasoning then remove from the heat.

About Maroc's recipe:

Zaalouk can be served warm, cold, or at room temperature. Zaalouk is a popular accompaniment to Moroccan main dishes of all kinds. You can garnish it with fresh parsley or cilantro, chili peppers, a a drizzle of good olive oil, or even harissa on the side.

Zaalouk will keep for several days in the fridge or two to three months in the freezer. If freezing, allow the zaalouk to thaw before reheating in a pan. Reduce any excess liquids and adjust the seasoning if needed.

Soft, ripe tomatoes are preferred for making zaalouk. Firmer tomatoes tend not to break down into a sauce as easily and might also be more acidic. If you like a red, saucy zaalouk, you can use one or two additional tomatoes or add a spoonful of tomato paste to the ingredients. The more tomatoes you use, the more you may want to increase seasoning.

I prefer to use a deep, large skillet when making zaalouk because the extra surface area allows for a quicker reduction of liquids.

Roasted garlic is not used traditionally in zaalouk, but I sometimes add it. An easy way to roast the garlic along with the eggplant is to make an incision in the flesh of the eggplant halves and insert a peeled clove of garlic. When the eggplants have finished roasting, remove the garlic cloves and mash them before adding them to the zaalouk mixture.

Final Notes:

Luke and I are not big fans of eggplant, but this was a really good recipe. There are a lot of strong ingredients that could "cover up" the eggplant's taste, but the eggplant actually adds something to this dish. Personally, I now like zaalouk more than shakshuka, even though they are similar.

Served over white rice with leftover chicken