Like many other Moroccan salads, it’s typically enjoyed as a dip at meals where khobz or other crusty bread is used in place of utensils.
In my home, however, we sometimes deviate from tradition and enjoy it as a vegetarian main or side dish over basmati rice or paella. Delicious!
Also be sure to try Moroccan Eggplant in Chermoula, a similar salad that’s made without tomatoes.
Frequently Asked Questions
Zaalouk is a cooked Moroccan salad that’s made from eggplants and tomatoes. Like many other Moroccan salads, it’s often eaten as a dip.
You will sometimes see the word zaalouk in tandem with other mashed salads such as Zaalouk of Cauliflower or Zaalouk of Cabbage. But used by itself, zaalouk usually refers to the eggplant and tomato salad.
In addition to eggplants and tomatoes, zaalouk typically includes garlic, cilantro, parsley, olive oil, paprika, cumin, and salt. Cayenne pepper or chili peppers are optional. Sometimes lemon, tomato paste, onion, or peppers are added.
Some cooks simply peel and chop the eggplants and tomatoes and cook them together in one pot or pan with the herbs, olive oil, and spices.
Other cooks might make a sauce from the tomatoes first, then add eggplant which has already been boiled, steamed, or roasted.
The final consistency is a matter of personal preference; anywhere from chunky to a puree-like paste or mash is fine.
Yes, but including at least a little tomato is much more common. How much to use can vary quite a bit. Some Moroccans like a redder zaalouk with one to three tomatoes per eggplant; others might use several eggplants to only one or two tomatoes.
You might also see recipes calling for a spoonful or two of tomato paste for deeper color and tomato flavor.
Not at all, but some cooks like to include a little toward the end of cooking, or they might add a small wedge of lemon to the pot. It can definitely lift and complement the flavor.
This is not a common problem, but it can be a result of using underripe tomatoes or adding too much lemon juice. You can correct an acidic zaalouk with a tiny bit of sugar or honey, just as you would correct tomato sauce. But err on the side of caution if you need to make this adjustment; too acidic might be preferable to too sweet.
Smoked paprika is not a traditional Moroccan ingredient, but it can work very well in zaalouk and a number of other Moroccan recipes which call for paprika. I particularly like it in kefta. You’ll need to decide whether to replace all or only some of the sweet paprika with smoked.
Yes, you can. It will keep for two to three months. Thaw frozen zaalouk overnight in the fridge or at room temperature for a few hours. Reheat in a pan to freshen it and reduce any excess liquid. Taste and adjust seasoning before serving.
