Zaalouk (Moroccan Eggplant and Tomato Salad)

Zaalouk was not on my radar at all until a Moroccan neighbor brought a container of it to a block party a few summers ago, tucked in next to a tray of my own Bacalhau a Bras (recipe on the site), and I remember thinking two very different cuisines had somehow landed on the same instinct: cook vegetables down slowly with garlic and spice until they turn soft and deeply flavored, then let them sit and mellow before serving.

This is a cooked salad, more like a warm or room-temperature relish than a crisp green thing, made from eggplant and tomatoes simmered down with garlic, cumin, paprika, and a good amount of olive oil until the eggplant nearly falls apart and the whole mixture turns glossy and deep red-brown. It shows up all over Morocco as part of a spread of small salads alongside bread, similar in spirit to how my Muhammara or Chicken Bastilla (both recipes on the site) fit into a bigger North African or Levantine table.

I make a big batch of this on Sundays and eat it all week, on toast, alongside grilled chicken, or just scooped up with a spoon standing at the counter, which I will admit to doing more than once. It keeps getting better for a couple of days in the fridge, which makes it one of the few dishes in my rotation that genuinely improves with a little patience.

Zaalouk (Moroccan Eggplant and Tomato Salad) Recipe

Prep time: 15 minutes · Cook time: 30 minutes · Total: 45 minutes · Servings: 6 (as a side or dip) · Calories: ~110 per serving

Ingredients

• 2 large eggplants (about 2 lbs), peeled and cut into 1-inch cubes
• 3 large tomatoes, grated or finely chopped (or 1 [14.5-ounce] can diced tomatoes, drained)
• 5 garlic cloves, minced
• 1/3 cup olive oil, plus more for serving
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 1 tablespoon fresh lemon juice
• Salt, to taste
• Crusty bread or pita, for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the cubed eggplant and boil 8 to 10 minutes, until very tender. Drain well, pressing gently to remove excess water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic, cumin, paprika, and cayenne, and cook 30 seconds until fragrant.
3. Add the tomatoes and a good pinch of salt, and simmer 8 to 10 minutes, until the tomatoes break down and thicken.
4. Add the drained eggplant to the skillet and mash it roughly with a fork or potato masher as it cooks, stirring frequently, for 10 to 12 minutes, until the mixture is thick, glossy, and uniform.
5. Stir in the cilantro and lemon juice, and season with additional salt to taste.
6. Serve warm or at room temperature, drizzled with a little extra olive oil and more cilantro, with bread or pita for scooping.

Recipe Notes

• Sourcing tip: use whatever eggplant variety is available; the long, slender Italian or globe eggplants both work fine, just peel them since the skins can turn tough and bitter once mashed.
• For a smokier version, char the whole eggplants directly over a gas burner or on the grill until the skin blackens and the inside collapses, then scoop out the flesh instead of boiling. This is the more traditional method if you have the time.
• Zaalouk actually tastes better the next day, once the flavors have had time to meld, so do not hesitate to make it ahead.
• Leftovers keep well refrigerated for up to 5 days and also freeze acceptably for about a month.