Moroccan Zaalouk with Roasted Peppers and Paprika

A savory and smoky eggplant delight

A deliciously spiced Moroccan eggplant and tomato salad with a hint of smoky sweetness from roasted peppers, perfect as a warm appetizer or a side dish.

1 h 30 min
4
Intermediate

Ingredients

For the Eggplant and Roasted Peppers

1 large eggplant

peeled and diced

2 large red bell peppers

roasted, peeled, and chopped

1 tbsp olive oil

For the Tomato Base

4 ripe tomatoes

peeled and chopped

2 cloves garlic

minced

1 tbsp tomato paste

For the Spice Mix

1 tsp ground paprika

1 tsp ground cumin

1/2 tsp ground coriander

Salt and black pepper

to taste

For the Finishing Touch

2 tbsp fresh parsley

chopped

1 tbsp lemon juice

Additional olive oil

for drizzling

Preparation

Preparing the Vegetables

Preheat Oven

Preheat your oven to 425°F (220°C).

Season Eggplant

Toss diced eggplant with a tablespoon of olive oil and season with salt. Spread on a baking sheet.

Roast Eggplant

Roast the eggplant in the preheated oven for about 20 minutes or until golden brown.

Roasting the Peppers and Making the Tomato Base

Roast Peppers

Roast whole peppers directly over the flame or in the oven until charred, then peel and chop.

Ensure peppers are cooled completely before peeling to avoid burns.

Combine Tomatoes

In a saucepan over medium heat, combine the chopped tomatoes, garlic, and tomato paste.

Cook Sauce

Cook until the tomatoes break down into a thick sauce, around 15–20 minutes.

If the tomatoes seem too acidic, add a pinch of sugar while cooking.

Cooking Process

Combining Ingredients

Add roasted eggplant and peppers to the tomato base.

Spicing

Stir in the spice mix, adjusting salt and pepper as needed.

Simmering

Allow the mixture to simmer for another 20 minutes for the flavors to meld.

Timing: Roasting: 25 minutes; Simmering: 20 minutes. Use high heat for roasting and medium-low heat for simmering.

Plating & Serving

Moroccan Zaalouk with Roasted Peppers and Paprika

FaUtensils

Serving

Serve warm on a decorative platter, drizzled with olive oil and garnished with freshly chopped parsley.

Sauce Pairings

Harissa

for extra heat

Yogurt

for a cooling contrast

Garnishes & Accompaniments

Fresh parsleyLemon zest

Perfect Sides

Warm pita bread

Couscous