Spicy Moroccan Zaalouk with Eggplant and Tomatoes
A flavorful and aromatic traditional Moroccan side dish
This spicy Moroccan zaalouk combines tender eggplants and juicy tomatoes for a smoky, savory treat perfect as a side or dip.
- 1 h 10 min
- 4
- Easy
Ingredients
For the Eggplant and Tomato Base
Spices and Seasonings
Optional Garnishes
Preparation
Prepping the Vegetables
Salt the eggplant
Place the diced eggplant in a colander, sprinkle with salt, and let sit for 15 minutes to remove bitterness.
Rinse and dry
Rinse the eggplant cubes thoroughly under cold water and pat dry with a kitchen towel.
Prepare the tomatoes
Remove seeds and dice the tomatoes finely.
Mixing the Spices
Combine spices
In a bowl, combine ground cumin, sweet paprika, cayenne pepper, and a dash of black pepper.
Mix and set aside
Mix well and set aside for seasoning later.
Cooking Process
Sauté the base
Heat olive oil in a large saucepan over medium heat. Add garlic and sauté until fragrant.
Cook tomatoes
Stir in tomatoes and tomato paste. Cook for 5-7 minutes until tomatoes soften.
Add eggplant and spices
Add eggplants and spice mixture to the saucepan, stirring to ensure even cover.
Plating & Serving
Spicy Moroccan Zaalouk with Eggplant and Tomatoes
Spicy Moroccan Zaalouk with Eggplant and Tomatoes
Serving Suggestion
Serve the zaalouk warm or cold, garnished with fresh parsley or cilantro, accompanied by warm flatbread.
Chef’s Tip
For a deeper flavor, let the zaalouk rest overnight in the fridge to meld the spices.