Zaalouk is a simple yet delicious Mediterranean vegetarian recipe, prepared with smoked eggplants and Moroccan spices. Serve it as a vegan dip, salad, or side!
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Exploring the global cuisine one recipe at a time
I am no epicurean, however, I do like to taste and discover new cuisines along the way and not miss out on an interesting recipe whenever I see it.
World cuisine continues to intrigue me. Be it this Lebanese Rice with Vermicelli or the Iranian Style Polenta Stir Fry, I have fully enjoyed making them all, and they are sumptuous dishes.
Global food is so versatile, there are so many treasures hidden in every part of the world and I aim to discover at least some of them through Cookilicious.
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My first experience with this eggplant salad
Last year, we were holidaying in Miami during Christmas time. On that trip, we decided to not visit our usual restaurants but try out different world cuisines.
So instead of going for Italian, Mexican, or Thai food, we explored Moroccan, Ethiopian, and Japanese restaurants.
KR ordered Zaalouk at this Moroccan restaurant we were having lunch at. Since he loves eggplants, he was excited to try this stew out.
They served warm pita bread with this vegan dip and we ended up loving it!
The smoked eggplants cooked in Moroccan spices was lip-smacking and KR insisted that I must share this vegan dip recipe on the blog!
Once back home, I took my time in doing my research, trying out different versions of this Mediterranean vegetarian recipe, and then finally settling on this one.
Eggplants in a salad!
This Mediterranean vegetarian recipe gets classified as a salad but it is not the typical raw, uncooked type.
It's in fact a warm and creamy dish made with eggplants/brinjal/aubergines/vangi. Yes, eggplant caviars and salads are quite popular throughout the Middle East.
Zaalouk is one of the most basic salads of Moroccan cuisine and there are a million ways of preparing it all across Morocco. The recipe varies from home to home.
Being a salad it's often served at the beginning of the meal or as a vegan dip but it can also accompany grilled meats or fish, kebabs, or tagines.
Zaalouk is naturally vegan and gluten-free and can be made in 30 minutes.
When it comes to spices, they are mainly used to brighten up the dish and make the Mediterranean flavors stand out.
This grilled eggplant salad is chunky, saucy, and full of flavors. Just like a ratatouille!
Ingredients needed
This smoked eggplant recipe is very similar to the Indian Baingan Bharta.
But when cooked with Moroccan spices that have such a delicate and aromatic flavor, it makes this dish even more appetizing.
If you are looking for a velvety eggplant salad with a hint of Moroccan aroma then you should definitely try this.
Eggplants - This recipe works with any eggplant variety. I have used baby eggplants this time.
Tomatoes - This is an eggplant and tomato salad, so tomatoes are an important ingredient here.
Spices - cumin seeds, smoked paprika (can also use regular paprika), and Moroccan Za'atar seasoning.
Garlic and Herbs like cilantro or parsley
Here's how to make it
This is a ridiculously simple recipe that's packed with flavors.
1 - First we need to prepare the smoked eggplants. Chop off the crown and slice them in half. Make slits on top.
Place them face down on a baking tray
. Spray some cooking oil
over it.
Word of caution - Do not spray olive oil as the boiling temperatures of olive oil is very high and will emit a lot of smoke very quickly.
Regular cooking oil is the best for broiling. Also, read the tips section below for more information on broiling.
2 - Position an oven rack 6 inches from the broiling element; preheat the broiler. Cut the eggplants in half and place them cut sides down on the baking sheet.
Broil for about 10-15 minutes or until blackened and collapsed. Remove the tray with the smoked eggplants out and let it cool slightly.
3 - You may peel the skin or let it be. If there are too many seeds, remove as much of the seedy pulp you can and then chop them roughly. Keep it aside for now.
1 - Heat oil in a pan
, add minced garlic and cumin seeds
. Fry for a minute.
2 - Then add chopped tomatoes along with salt and cook till they turn soft and pulpy.
3 - It's time to add some Moroccan spices like Za'atar seasoning and smoked paprika
.
4 - Then add chopped cilantro and the chopped eggplants. Mix, cover the pan, and cook for 12-15 minutes or till the eggplants are cooked.
You can also mash the veggies using a potato masher when it's nearly done. The mixture should be thick but not dry.
Serving suggestions
Once done, take it off the flame. You can serve it warm or cold. Drizzle a little extra olive oil on top and garnish it with some chopped pistachios before serving.
This is a versatile dish. It can be served as a vegan dip with tortilla chips or as a side with some Gluten-Free Flatbread or warm pita bread.
It can also be served on toasted bread slices as Bruschetta or as a spread in a sandwich/wrap. Try drizzling a bit of lemon juice for extra tang.
Top tips, recommendations, and suggestions
When making smoked eggplants, do not spray olive oil on them as the boiling temperatures of olive oil are very high and will emit a lot of smoke very quickly.
Regular cooking oil is the best for broiling. The eggplants can also be roasted directly on the gas or grill to get the smoky flavor.
You can also add chopped zucchini, courgettes, and/or red peppers along with eggplants for more flavor.
If you like a little spice, add some Cayenne pepper to the oil along with the garlic and cumin seeds
Use fresh, ripe tomatoes for the best results. They are sweeter and subtle to taste than canned tomatoes. Many traditional Zaalouk recipes don't add Za'atar seasoning.
You can skip it if you don't have any. Use parsley instead of cilantro if needed. This Mediterranean vegetarian/vegan recipe can be made ahead and kept in the fridge for up to 4-5 days.
If you're using a vessel that is not non-stick, make sure you keep stirring occasionally to make sure the eggplant does not stick to the bottom of the pan and become seared.
Some multi-cuisine recipes to try
Here are also some recipes from International cuisine that you can try.
- Pakistani Aloo Bharta (Spiced Mashed Potatoes)
- Vegetarian Thai Chilly Fried Rice
- Thai Butternut Squash Curry
- Chinese Scallion Pancake
- Japanese Cucumber Salad
If you love eggplants, then please do give this Bharli Vangi/Stuffed Baby Eggplants recipe a try!
If you’ve tried this Moroccan Eggplant Zaalouk recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
Moroccan Eggplant Zaalouk
Equipment
Ingredients
To grill eggplants
- 3 baby eggplants
- vegetable oil cooking spray
To prepare Zaalouk
- 1 tbsp vegetable oil
- 4 cloves garlic minced
- 1 tsp cumin seeds
- 3 tomatoes chopped
- 1 tbsp smoked paprika
- 1 tbsp Za'atar seasoning optional
- 1/3 cup cilantro chopped
- Salt
For garnish
- olive oil
- 2 tbsp pistachios chopped
Instructions
To grill eggplants
- First we need to prepare the smoked eggplants. Chop off the crown and slice them in half. Make slits on top. Place them face down on a baking tray. Spray some cooking oil over it.
- Position an oven rack 6 inches from the broiling element; preheat the broiler. Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 10-15 minutes or until blackened and collapsed. Remove the tray with the smoked eggplants out and let it cool slightly.
- You may peel the skin or let it be. If there are too many seeds, remove as much of the seedy pulp you can and then chop them roughly. Keep it aside for now.
To prepare Zaalouk
- Heat oil in a pan, add minced garlic and cumin seeds. Fry for a minute.
- Then add chopped tomatoes along with salt and cook till they turn soft and pulpy.
- It's time to add some Moroccan spices like Za'atar seasoning and smoked paprika.
- Then add chopped cilantro and the chopped eggplants. Mix, cover the pan, and cook for 12-15 minutes or till the eggplants are cooked. You can also mash the veggies using a potato masher when its nearly done. The mixture should be thick but not dry.
For garnish
- Once done, take it off the flame. You can serve it warm or cold. Drizzle a little extra olive oil on top and garnish it with some chopped pistachios before serving.
Notes
Nutrition
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This is now a staple dinner for my family. They all love it and it’s just so simple and healthy. Highly recommend trying!
Thank you so much Bianca! So glad you enjoy this recipe. 🙂
This looks so delicious! My family will love this! So excited to make this!
Wow this looks like my dream recipe!
I have eggplants in my garden and when they can be harvested, I am making this recipe for sure. It looks so flavorful!
You had me at smoked eggplant and Moroccan spices! Lovely photos, by the way!
I am drooling over the photos of this! What a great combo of flavors - this sounds so incredible. I can't wait to make it!
I'm a huge fan of egg plant recipes with baigan choka being my favourite. This very much reminds me of baigan choka (baba ghanoush) so will try this for sure!
This looks so delicious and full of flavor! I'm not that familiar with cooking eggplant but your recipe has inspired me to give it a try!
So glad to find this recipe. I am wanting to start using eggplant and really not sure the best way to cook it. I like as a dip and something different than hummus.
This recipe is outstanding! So much flavor and so easy to prepare. Thanks for sharing another great one!
This is a great way to prepare eggplants and they are in season too. 🙂
I have never smoked eggplant before but your directions made it easy. This recipe is so delicious! Everyone loved it. Thanks for sharing!
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
I usually don't like eggplant but this recipe was a keeper! The eggplant soaked up all flavors and spices and everyone loved it! We'll be making this again soon.
What about the tomatoes?
sorry..there was a typo..have updated the recipe.