If you can’t remember Zaalouk, then maybe you can remember Moroccan ratatouille? Because that’s what Zaalouk kind of is.
Zaalouk is one of the most basic salads of Moroccan cuisine and there are a million ways of preparing it all across Morocco. From region to region or just from a family to another, the recipe often differs. The recipe I am sharing with you today is my mum’s, I find it very easy, quick and it requires just a few ingredients.
If you are looking for a velvety aubergine salad and a gentle boost of Moroccan aromas than you should definitely try it. Zaalouk is great on its own, as a dip, but you can also have it as a side dish or a spread in a super tasty sandwich. Your choice.
- 2 tablespoons olive oil
- 2 large aubergines
- 4 medium tomatoes seeded and chopped
- 2 garlic gloves, finely chopped
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon chopped fresh coriander
- lemon wedges (optional)
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes. Removing a few stripes of the skin allows the zaalouk to be more soft (less skin) when prepared, feel free to leave them if desired.
• In a medium sized pan, heat the olive oil and add all the ingredients (except lemon wedges). Cover over medium-low heat until the vegetables are soft, about 25 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.
• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate.
• Add salt and/or juice of a lemon wedge to taste (optional). Serve warm or cold, as a side, a dip or a spread.
• Zaalouk can be kept up to 4 days in the fridge.
• You can play around with the recipe by adding, chopped courgettes and/or red peppers.
• If served as a dip, drizzle some olive oil on your zaalouk.