Zaalouk pairs grilled eggplant with grilled tomato, then mashes the two together with garlic and smoked paprika into what’s often nicknamed Morocco’s eggplant caviar — a chunkier, more rustic dip than a smooth purée. It’s one of the salades cuites that shows up on nearly every Moroccan table alongside bread.

Eggplant and Tomato, Grilled Together

Grilling both vegetables first is what gives zaalouk its depth, while the smoked paprika and tomato paste push the flavor further than eggplant alone could go. If you want to compare cooking styles, my mtabbal keeps it to eggplant only, roasted whole for an even smokier, silkier result.

1. Grill the eggplants and tomatoes
   • Use: about 1 kg / 2 lbs of eggplants. Pierce them with a fork to release steam while grilling.
   • Grill directly over open flame, about 5 minutes per side — you want the skin fully charred for that smoky flavor.
   • Grill 4 whole tomatoes until their skin blisters and darkens.
   • Transfer both eggplants and tomatoes to a sealed plastic bag to steam — this makes peeling effortless.
2. Peel and prep the vegetables
   • Peel the eggplants, slice in half, and scoop out the flesh. You can keep or discard the seeds — personal choice.
   • Peel the tomatoes, remove the seeds, and chop roughly.
   • Set both aside — they’ll cook down into a silky spread later.
3. Cook the zaalouk base
   • Heat: 3 Tbsp olive oil in a pan over medium heat.
   • Add: 4 crushed garlic cloves and cook until light golden.
   • Stir in: the grilled eggplant and chopped tomatoes.
   • Season with: 2 Tbsp chopped cilantro, 1½ tsp salt, 1 Tbsp smoked paprika, 1 Tbsp cumin, ¼ tsp black pepper, and ¼ tsp chili powder (optional for heat).
   • Mix in: 1½ Tbsp tomato paste for depth and color.
   • Cover and cook for 10 minutes, then uncover, reduce heat, and let excess water evaporate until thick and glossy.
4. Fry the eggplant version
   • Cut: 1 kg eggplants into 1 cm / ½-inch slices.
   • Fry in oil at 175°C / 350°F until golden brown on both sides.
   • Drain on paper towels to remove excess oil.
   • Mash gently with a fork or masher, then let rest in a sieve so remaining oil drips out.
   • Prepare it exactly like the grilled version, just replace fresh tomatoes with 400 g tomato passata (about 14 oz).
5. Simmer and finish
   • Combine: the fried eggplants (or grilled mix) in a wide pan.
   • Cook slowly so flavors melt together — it should be thick, smoky, and rich.
   • Taste and adjust salt — sneak a bite for “quality control.”
6. Serve
   • Garnish: the grilled version with sliced olives, and the fried version with fried eggplant wedges.
   • Serve warm or room temperature with khobz or baguette slices.
   • Trust me — even on a plain white plate, it’ll still impress everyone at the table.