Moroccan Zaalouk Cooked Eggplant and Tomato

Dishes featuring eggplants and tomatoes are common in the cuisines of Northern Africa, Southern Europe, and the Middle East, where these ingredients are mixed with other local produce and spices to become wonderful cold and hot salads. Popular eggplant dishes such as baba ghanoush or moutabel are a beautiful example of what these types of dishes can be. Moroccan zaalouk is no exception to the quality and bold flavors one can achieve when using simple ingredients in the right proportions. This cooked salad is made with eggplant, tomatoes, garlic, olive oil, and spices and is served as a side dish to many meals but is usually presented as a dip alongside crusty bread.

Technically speaking, both eggplants and tomatoes are fruits, although they’re usually grouped within the vegetable family. Both belong to the nightshade family, along with peppers, and potatoes, and both offer great nutrition, especially regarding their vitamin content. Eggplants offer significant amounts of fiber, vitamins A and C, magnesium, and niacin. They are also a good source of potassium—with 1,140 milligrams per pound of eggplant, this fruit offers almost a third of the recommended adult daily intake of the mineral.¹

Zaalouk is a delicious and nutritious preparation that can be served hot or cold. Because eggplants and tomatoes are the stars of the dish, we recommend buying organic ripe produce for the best flavor. The same goes for the olive oil, as this ingredient is what will bind together the salad and might also be drizzled on top before serving. Although it’s simply delicious with bread, use zaalouk as a side dish to fish, chicken, or meat, or top rice or potatoes with it for a saucy addition to your everyday dishes.

• 1 large eggplant, peeled and coarsely chopped
• 4 large tomatoes, peeled, seeded, and chopped
• 3 cloves garlic, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh parsley
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 1/2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 1/3 cup water
• 1/8 teaspoon cayenne pepper, more to taste, optional
• 1 lemon wedge, optional

For Serving:

• Extra-virgin olive oil, or chili oil
• 1 loaf crusty bread

Steps to Make It

1. Gather the ingredients.The Spruce Eats / Ashlae Warner
2. Combine 1 large eggplant (peeled and coarsely chopped), 4 large tomatoes (peeled, seeded, and chopped), 3 cloves garlic (finely chopped), 1/4 cup coarsely chopped fresh cilantro, 1/4 cup coarsely chopped fresh parsley, 1 tablespoon paprika, 1 tablespoon cumin, 1 1/2 teaspoons salt, 1/4 cup extra-virgin olive oil, 1/3 cup water, and 1/8 teaspoon cayenne pepper in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.The Spruce Eats / Ashlae Warner
3. With a spoon or potato masher, crush and blend tomatoes and eggplant.The Spruce Eats / Ashlae Warner
4. Add 1 lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.The Spruce / Ashlae Warner
5. The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.The Spruce / Ashlae Warner
6. Drizzle extra-virgin olive oil—or chile oil if you like spicy food. Serve with sliced crusty bread.