Zaalouk is a cooked Moroccan salad that is often scooped up with bread. This version starts in one pan: small pieces of aubergine soften in tomato juices before the mixture is mashed and reduced. Cumin, sweet paprika, garlic, and fresh herbs give it depth; the final texture should be soft and spoonable.
Zaalouk
Moroccan aubergine and tomato, cooked down with cumin
A one-pan version in which aubergine softens in tomato juices before the mixture is roughly mashed.
TypeCondiments
Prep15 minutes
Cook35 minutes
Rest0 minutes
Total50 minutes
YieldAbout 650 g
Servings4
ServingOne-quarter of the batch
DifficultyEasy
CuisineMoroccan
Ingredients
Batch
Instructions
Serving Ideas
- Set out with Moroccan khobz or another sturdy bread alongside a tagine.
Substitutions
- Roasted aubergine gives a smoky variation; fold its cooked flesh into the tomato mixture and shorten the simmer.
Chef Tips
- Small aubergine cubes cook evenly. Leave a few strips of skin for texture, but remove any tough skin.
Storage
Cool promptly and refrigerate covered at 4°C or below for up to 3 days. Reheat in a frying pan to evaporate any released liquid.
Allergen Notes
No common major allergens in the listed ingredients.
Reference
Recipe context: Taste of Maroc — Zaalouk methods and variations.