Zaalouk (Moroccan Eggplant Salad)
A warm, smoky eggplant and tomato spread seasoned with cumin and garlic, perfect for scooping with flatbread or layering in a bowl for a hearty lunch.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat the olive oil in a wide skillet over medium heat and add the garlic; sauté for 30 seconds until fragrant.
-
Step 2 of 4
Add the diced eggplant and stir, covering the pan for 5 minutes until the pieces soften and begin to brown.
-
Step 3 of 4
Stir in the tomatoes, cumin, paprika, cayenne (if using), salt and pepper; lower the heat to medium‑low and cook, uncovered, for 15–20 minutes, stirring occasionally, until the mixture becomes thick and the vegetables meld.
-
Step 4 of 4
Taste and adjust seasoning, then remove from heat; sprinkle with chopped coriander and serve warm in a bowl or with crusty flatbread.
Notes from the kitchen
If fresh eggplants are unavailable, use frozen roasted eggplant cubes; they reduce cooking time but may need a splash more oil.
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