zaalouk is a Moroccan specialty made with eggplant, tomatoes, garlic and olive oil. It’s a kind of eggplant caviar or baba ghanoush with the difference of a few less or extra ingredients.
The vegetables are cooked slowly until they are very tender and oil appears on the sides, then mashed to a smooth, creamy texture. This cooking method gives zaalouk a mild, slightly smoky, spicy flavor. It is served as an accompaniment to Moroccan dishes and tagines . But it can also be enjoyed as an appetizer, or even as a tasty spread with bread.
Not only is zaalouk delicious, it’s also good for your health. It can be enjoyed cold, hot or warm, depending on taste. It’s a savorous eggplant dip and summer dish.
zaalouk – Moroccan eggplant caviar
In Morocco, it is traditional to serve several small side dishes with the main dish whether it’s a tagine, grilled meats or a fish dish. Eggplant zaalouk is a favorite and one of the most famous, along with hmiss and Moroccan tomato and onion salad.
This eggplant-based vegetarian dish can be served hot or cold, depending on the season and your personal taste. Perfect for a barbecue or dinner party, serve with other dips such as guacamole , hummus, etc. as well as fresh summer salads, tabbouleh , cucumber salad …
There are several ways to prepare this Moroccan-style eggplant caviar. Traditionally, eggplants are grilled, which gives the zaalouk its distinctive smoky taste. However, if you’re in a hurry , you can prepare it without grilling the eggplants. I’ll give you both preparation methods.
Those who like a smoky taste will opt for grilled eggplants. They are grilled in the oven, on the stovetop or traditionally on a brazier. The smoky taste is obtained if you grill the eggplants on the stovetop or on the barbecue. The taste is inimitable. It doesn’t take long, unlike peppers. The eggplant skin will be charred It’s only the pulp that will be removed.
What’s the difference between zaalouk , baba ghanoush and eggplant caviar?
Table of Contents
Zaalouk is a Moroccan dish based on grilled eggplants and tomatoes, which are coarsely crushed. The eggplant pieces are cooked in a tomato sauce with a generous dose of olive oil, until more or less smooth and creamy. It’s like a ratatouille made only with eggplant and tomatoes, well mashed.
Baba ghanoush or baba ghanouj is a Middle Eastern spread made with grilled eggplant, tahini and spices. It’s a smooth, creamy preparation that’s very tasty.
Eggplant caviar is a specialty of Mediterranean cuisine, particularly Greek, Turkish and Lebanese.
It is prepared by roasting or baking eggplants until tender. Next, the eggplant pulp is mixed with garlic, olive oil, lemon juice and spices like cumin. The result is a smooth, flavorful blend.
These 3 specialties from different origins feature eggplants, the star vegetable of summer. The main difference between Moroccan zaalouk and eggplant caviar and baba ghanoush is the addition of tomatoes. Its texture, taste and color are also very different.
The ingredients of zaalouk
The ingredients of zaaloukYou won’t need much ingredients to prepare this delicious little Moroccan side dish.
Vegetables: You’ll need some nice eggplants, tomatoes, garlic and a little Espelette pepper, which isn’t essential. Choose firm eggplants with smooth, shiny skin and ripe, red tomatoes. Avoid big eggplant because it contains lot of seeds.
Olive oil: You can make it with sunflower oil, but olive oil is an essential ingredient for a delicious eggplant caviar.
Fresh herbs: A mix of flat-leaf parsley and cilantro is perfect for adding freshness and flavour. You can use either one or the other, depending on what you have.
Spices: Salt, paprika, cumin, espelette pepper powder (optional) and a pinch of pepper.
Tomato paste: To enhance the taste and color of tomatoes. It thickens the sauce and makes it creamy.
Preparation steps
NB: For full details of ingredients, see the recipe card below, which you can print out.
1st quick method
Wash and dry the eggplants, then peel them. You can peel them all or peel 2 and leave one with the skin. I often peel them, leaving a few strips with the skin. Cut into small cubes.
Heat 6 tablespoons of olive oil in a large frying pan, then add the chopped garlic cloves.
Stir and immediately add the eggplant pieces. Don’t let the garlic turn color. Cover and simmer over a low heat until the eggplant pieces are tender.
You can add a little water if necessary.
Meanwhile, wash and peel the tomatoes. Cut into small pieces (crush coarsely). To peel them more easily, you can soak them in boiling water for a minute or 2.
Before scalding, make a cross-shaped incision in the top of each tomato. Remove with a skimmer and cool in cold water before peeling.
Wash the parsley and cilantro and finely chop.
When the eggplant pieces have melted, add the crushed tomatoes and leave to cook, covered. Gradually mash with a fork to obtain a smooth and homogeneous mixture. You can choose your desired consistency, very smooth or keep little bit chunky.
Add the remaining oil as you go, to retain all its aroma. You can add more or less to suit your taste.
Add tomato paste, salt, paprika and pepper. Leave to simmer and reduce.
3 to 4 minutes before removing from the heat, add the chopped parsley, cilantro and cumin.
You will know that the zaalouk is ready when the oil starts to appear on the sides, sizzling, indicating that it no longer contains water and all the flavors have deepen.
Serve with a little chopped fresh parsley and cilantro.
2nd method
with a smoky taste (which I really like)
If you can’t roast the eggplants on the stove, or on the barbecue, you can coat them with oil and roast them in the oven (grill function) at 200°C. Turn them over when one side is grilled.
Grilling them on the stovetop is very simple. I use the flame of gas range. Place a grill over high heat and place the eggplants on top. Turn to grill all sides until charred.
If you use an espelette pepper, roast it too.
Remove them and place them in a plastic bag. Allow to cool slightly before peeling. This is quite easy to do.
Don’t wash the eggplants to retain their smoky aroma. Run your damp hands over it to remove any residual black skin.
Chop coarsely and set aside.
Peel tomatoes and cut into small pieces (chop or coarsely crush).
Heat 6 tablespoons of olive oil in a large frying pan and cook the chopped garlic cloves. They must not turn color.
Add the crushed tomatoes and stir. Cover and cook until the tomato sauce has smooth and without any chunks. Mash with a fork while cooking.
Halfway through cooking, add tomato paste, salt, pepper and paprika. Mix and finish cooking.
Add the eggplants and mix carefully to combine, mashing with a fork. Add the remaining oil as you cook to taste.
Zaalouk is a dish that absorbs olive oil. Olive oil will add creaminess and flavor. Don’t skimp on it unless you don’t like it.
Towards the end of the cooking time, when the oil begins to appear on the side of the pan, add the chopped parsley, coriander and cumin. Leave for a further 2 minutes and remove from the heat.
Just before serving, garnish the zaalouk with freshly chopped parsley and cilantro for a touch of freshness. Add a few drizzles of olive oil.
You can enjoy it hot, warm or cold, with bread or as an accompaniment to other dishes.
How to store eggplant zaalouk?
You can keep it in an airtight tin in the fridge for up to a week. You can prepare a large quantity and divide it up into portions in freezer bags or small airtight tins.
Spread the eggplant caviar in thin layers in the bags and store flat in the freezer. This will speed up freezing and defrosting. You can store it for up to 3 months in the freezer without worry.
Defrost in the fridge before reheating in a frying pan or microwave.
Zaalouk - Moroccan eggplant caviar
Ingredients :
- 3 large eggplants ( 1 kilogram )
- 4 tomatoes ( 28.2 oz )
- 1 Espelette pepper optional
- 4 garlic cloves
- 1 heaping tbsp tomato paste ( 1 oz )
- 1 glass of olive oil ( 4.3 oz or less to taste)
- 1 tps salt
- 1/2 tps pepper
- 2 tsp sweet pepper paprika
- 3 tbsp parsley and cilantro, finely chopped
- 1 tsp cumin more or less to taste
Instructions :
1st quick method
- Wash and dry the eggplants, then peel them. You can peel them all or peel 2 and leave one with the skin. I often peel them, leaving a few strips with the skin. Cut into small cubes.
- Heat 6 tablespoons of olive oil in a large frying pan, then add the chopped garlic cloves.
- Stir and immediately add the eggplant pieces. Don't let the garlic turn color. Cover and simmer over a low heat until the eggplant pieces are tender.
- You can add a little water if necessary.
- Meanwhile, wash and peel the tomatoes. Cut into small pieces (crush coarsely). To peel them more easily, you can soak them in boiling water for a minute or 2.
- Before scalding, make a cross-shaped incision in the top of each tomato. Remove with a skimmer and cool in cold water before peeling.
- Wash the parsley and cilantro and finely chop.
- When the eggplant pieces have melted, add the crushed tomatoes and leave to cook, covered. Gradually mash with a fork to obtain a smooth and homogeneous mixture. You can choose your desired consistency, very smooth or keep little bit chunky.
- Add the remaining oil as you go, to retain all its aroma. You can add more or less to suit your taste.
- Add tomato paste, salt, paprika and pepper. Leave to simmer and reduce.
- 3 to 4 minutes before removing from the heat, add the chopped parsley, cilantro and cumin.
- You will know that the zaalouk is ready when the oil starts to appear on the sides, sizzling, indicating that it no longer contains water and all the flavors have deepen.
- Serve with a little chopped fresh parsley and cilantro.
2 nd method
- with a smoky taste (which I really like)
- If you can't roast the eggplants on the stove, or on the barbecue, you can coat them with oil and roast them in the oven (grill function) at 200°C. Turn them over when one side is grilled.
- Grilling them on the stovetop is very simple. I use the flame of gas range. Place a grill over high heat and place the eggplants on top. Turn to grill all sides until charred.
- If you use an espelette pepper, roast it too.
- Remove them and place them in a plastic bag. Allow to cool slightly before peeling. This is quite easy to do.
- Don't wash the eggplants to retain their smoky aroma. Run your damp hands over it to remove any residual black skin.
- Chop coarsely and set aside.
- Peel tomatoes and cut into small pieces (chop or coarsely crush).
- Heat 6 tablespoons of olive oil in a large frying pan and cook the chopped garlic cloves. They must not turn color.
- Add the crushed tomatoes and stir. Cover and cook until the tomato sauce has smooth and without any chunks. Mash with a fork while cooking.
- Halfway through cooking, add tomato paste, salt, pepper and paprika. Mix and finish cooking.
- Add the eggplants and mix carefully to combine, mashing with a fork. Add the remaining oil as you cook to taste.
- Zaalouk is a dish that absorbs olive oil. Olive oil will add creaminess and flavor. Don't skimp on it unless you don't like it.
- Towards the end of the cooking time, when the oil begins to appear on the side of the pan, add the chopped parsley, coriander and cumin. Leave for a further 2 minutes and remove from the heat.
- Just before serving, garnish the zaalouk with freshly chopped parsley and cilantro for a touch of freshness. Add a few drizzles of olive oil
- You can enjoy it hot, warm or cold, with bread or as an accompaniment to other dishes.
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Vegetarian cuisine, Easy Cooking, Moroccan cuisine, Ramadan, Dishes, Accompaniment, Cuisine Saine, Summer recipe, tomatoes, Ramadan