Moroccan Eggplant Zaalouk

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!

Course dip, Salad, Side Dish

Cuisine Mediterranean, Moroccan

Prep Time 10

Cook Time 20

Servings people

Calories 123.59kcal

Author Priya Lakshminarayan

Equipment

Oven
skillet

Ingredients

To grill eggplants

3 baby eggplants
vegetable oil cooking spray

To prepare Zaalouk

1 tablespoon vegetable oil
4 cloves garlic minced
1 teaspoon cumin seeds
3 tomatoes chopped
1 tablespoon smoked paprika
1 tablespoon Za'atar seasoning optional
⅓ cup cilantro chopped
Salt

For garnish

olive oil
2 tablespoon 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

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. Use parsley instead of cilantro if needed.

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.

This Mediterranean vegetarian/vegan recipe can be made ahead and kept in the fridge for up to 4-5 days.

Nutrition