Zaalouk Recipe - Eggplant Caviar !

Zaalouk Recipe – Eggplant Caviar !

DifficultyBeginnerPrep Time1 hrCook Time30 mins

Ingredients:

For Grilled Zaalouk:

1 kg Eggplants

4 Tomatoes

4 cloves Garlic

2 tbsp Cilantro

1.50 tsp Salt

¼ tsp Black Pepper

1 tbsp Smoked Paprika

¼ tsp Chili Powder

3 tbsp Olive Oil

1.50 tbsp Tomato Paste

For Fried Zaalouk:

1 kg Eggplants

400 g Tomato Puree

4 cloves Garlic

2 tbsp Cilantro

1.50 tsp Salt

¼ tsp Black Pepper

1 tbsp Cumin

1 tbsp Smoked Paprika

¼ tsp Chili Powder

2 tbsp Olive Oil

1.50 tbsp Tomato Paste

About the Recipe:

Authentic Zaalouk Recipe ! Easy & Delicious Moroccan Eggplant Salad ! Traditional Vegetarian Cooking Discover the flavors of Morocco with this Authentic Zaalouk Recipe! This classic Moroccan eggplant and tomato salad is bursting with aromatic spices and Mediterranean freshness, perfect as a side dish, dip, or spread. Zaalouk is not only delicious but also vegetarian-friendly and incredibly easy to make at home! Whether you’re exploring Moroccan cuisine or looking for a fresh, healthy salad, this Zaalouk recipe is a must-try! Join us for this flavorful journey and bring a taste of Morocco to your kitchen.

Here’s How It’s Done:

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.
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.
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.
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).
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.”
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.

Notes & Swaps

Texture: The grilled version is smoky and light, while the fried one is richer and creamier.
Oil tip: Let fried eggplants drain well before mashing — too much oil can make the dish heavy.
Tomato swap: You can use canned crushed tomatoes instead of fresh or passata — just avoid overly watery brands.
Spice balance: Adjust paprika and cumin to your liking; a touch of smoked paprika boosts depth beautifully.
Serving idea: Serve Zaalouk with grilled sardines, fresh bread, or as a mezze appetizer with olives and mint tea.