Zaalouk is a puree typical of Moroccan and Arab cuisine, with an eggplant and tomato base and with an intense spicy aroma.
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1
Peel the eggplants, cut them into chunks, put them in a bowl, sprinkle with salt and leave them covered for half an hour.
2
Chop the parsley, coriander and three cloves of garlic and roughly chop the peeled tomatoes.
3
Drain the liquid from the eggplants and dry them with a kitchen towel.
4
Put all the ingredients in a deep pot with the oil and garlic and after a couple of minutes add the eggplants, peeled tomatoes, chopped parsley and coriander, cumin, paprika, and salt. Add half a glass of water and cook the vegetables with the lid on over medium-low heat for about 30 minutes, stirring occasionally. The eggplants should be soft and fall apart easily alongside the tomatoes.
5
Add the lemon wedge and leave to flavor for 10 minutes, or until all the ingredients have reduced to a thick cream.
6
Serve the puree in a bowl, garnishing with a drizzle of raw oil, a sprinkling of fresh parsley, and chilli pepper to add some heat.
7
Sprinkle with crunchy croutons or pair it with meat or fish.
Zaalouk is a traditional dish from North Africa, specifically from Morocco. This dish is widespread in many regions of the country, but especially in the coastal areas surrounding the Mediterranean sea.
Zaalouk is a recipe with a base of eggplants, tomatoes, garlic, parsley, coriander, and spices such as cumin and paprika.
The eggplants are cooked and then mashed together with the other ingredients to form a sort of puree.
Thanks to its versatile nature, it can be served hot or cold, as a side dish or appetizer accompanied by toasted bread. It can also be used as a condiment for other dishes, in Morocco it is often served with couscous or tagine.
Discover valuable tips to create the ultimate Zaalouk:
