Zaalouk

Name: Zaalouk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 large eggplant, diced; 4 medium tomatoes, diced; 2 garlic cloves, minced; 3 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp paprika; 1/4 tsp ground coriander; 2 tbsp fresh lemon juice; 1/4 tsp salt; pinch black pepper; 2 tbsp fresh cilantro, chopped

A warm Moroccan eggplant and tomato salad mashed with garlic, spices, and olive oil, served as a dip or side dish. Silky, earthy, and full of bright flavor.

40 minEasyServes 4120 cal/serving

MoroccanSaladStovetopVegetarianVegan

Ingredients

1 large eggplant, diced
4 medium tomatoes, diced
2 garlic cloves, minced
3 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
2 tbsp fresh lemon juice
1/4 tsp salt
pinch black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced eggplant and cook for 8-10 minutes, stirring occasionally, until softened and beginning to brown.
2

Add 4 medium diced tomatoes and 2 minced garlic cloves to the skillet. Cook for 3-4 minutes, stirring gently.
3

Stir in 1/2 tsp ground cumin, 1/2 tsp paprika, and 1/4 tsp ground coriander. Cook for 1 minute until fragrant.
4

Using the back of a wooden spoon, gently mash the eggplant and tomatoes together until they reach a chunky, broken-down consistency.
5

Remove from heat and stir in 2 tbsp fresh lemon juice. Season with 1/4 tsp salt and pinch black pepper.
6

Transfer to a serving dish and garnish with 2 tbsp chopped fresh cilantro. Serve warm or at room temperature.

Questions

How long does Zaalouk keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Zaalouk?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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