Moroccan Zaalouk
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
152 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Moroccan Zaalouk
Description
This recipe starts by sautéing peeled, diced eggplant and tomatoes with minced garlic and a blend of paprika, cumin, turmeric, black pepper, and salt in olive oil. After a brief boil, the pot is covered and the ingredients simmer together until the eggplant softens. Then, the lid is removed to reduce excess liquid, concentrating the flavors. Fresh lemon juice added at the end brightens the dish, and mashing the mixture creates a textured purée. Chopped cilantro adds herbaceous freshness. The characteristic silky yet chunky texture and earthy spice make it a traditional Moroccan side for bread or grilled dishes.
The recipe allows for roasting or grilling the eggplant beforehand for a smoky note, reducing initial cooking time in that case. Adjusting heat level with chili flakes or green chili is an option. Leftovers store refrigerated up to four days or can be frozen tightly wrapped, though freezing may alter texture slightly.
Ingredients
- 1/4 cup olive oil
- 1 large eggplant 1 lb, 550 g, peeled, diced into cubes
- 2 tomato diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro chopped; aka coriander
- 2 tablespoon water
- 1-2 tablespoon lemon juice
Instructions
- In a medium pot on medium heat, add the olive oil. Add the eggplant cubes, the tomatoes, garlic, paprika, cumin, turmeric, salt, pepper, cilantro, and water. Stir to combine.
- Bring to a boil, then reduce heat to low/medium low and simmer, covered for 30 minutes or until eggplant is cooked through.
- Remove the cover from the pot and simmer on low for another 5-10 minutes until liquid is reduced and mixture has thickened. Stir in the lemon juice.
- Using a potato masher or a wooden spoon, mash the eggplant tomato mixture until a thick puree forms.
- Place in a serving dish, top with extra chopped cilantro and extra olive oil. Enjoy with pita bread or crusty bread.
Notes
- For a smoky flavor, grill or roast the eggplant first, then reduce covered cooking time to 12-15 minutes.
- Add red chili flakes or chopped green chili to increase spiciness before cooking.
- Store leftovers covered in the fridge for up to 4 days.
- Zonealouk can be frozen tightly for up to 3 months, but texture may separate while flavor remains stable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 295mg | 12% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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