MoroccanMoroccan Zaalouk (Eggplant Salad)
Smoky roasted eggplant cooked down with tomato, garlic, paprika and cumin into a thick, spoonable salad, finished with herbs and lemon. Served warm or cold on every Moroccan table.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Grill and tongs, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Roasting
20 minutesHigh heatRoast the eggplant whole under a hot grill or over a gas flame for 15 to 20 minutes, turning, until the skin is charred and the flesh collapses.
Success cueCharred skin and soft, collapsed flesh.
- 02
Peeling
12 minutesLet it cool for 10 minutes, then peel it and chop the flesh.
Success cueSoft flesh with no black skin.
- 03
Tomato
11 minutesMedium heatHeat the olive oil in a pan over medium heat, add the grated tomatoes, crushed garlic, paprika and cumin and cook for 10 minutes until thick.
Success cueA thick red sauce.
- 04
Cooking down
15 minutesMedium heatAdd the eggplant and cook for 10 to 15 minutes, mashing with a spoon, until the mixture is thick and the oil rises to the edges.
Success cueThick mixture with oil at the edges.
- 05
Finishing
2 minutesStir in the chopped cilantro and parsley, the lemon juice and salt. Serve warm or at room temperature.
Success cueGreen herbs through a thick red salad.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cook it until the oil separates at the edges; that means the water is gone and the taste is concentrated.
- • Char the skin properly; that is where the smoky taste comes from.
- • It keeps for 4 days in the fridge and tastes deeper on day two.
Common mistakes
- • Leaving bits of burnt skin in, which make it bitter.
- • Serving it watery instead of cooking it down.
Serving ideasServe with bread as a salad or beside grilled meat.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is zaalouk different from moutabal?
Zaalouk is cooked with tomato and spices and has no tahini; moutabal is roasted eggplant mashed raw with tahini, lemon and garlic.
Can I roast the eggplant in the oven?
Yes. Prick it and roast it at 230°C for 40 minutes; it will be less smoky.
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