Spicy Moroccan Zaalouk with Eggplant and Tomatoes

Name: Spicy Moroccan Zaalouk with Eggplant and Tomatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Side Dish
Ingredients: 2 medium eggplants; 3 large tomatoes; 3 cloves garlic; 1 tablespoon tomato paste; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/2 teaspoon cayenne pepper; Salt and black pepper; Juice of 1/2 lemon; Fresh parsley or cilantro; Lemon wedges

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

2 medium eggplants

peeled and diced

3 large tomatoes

peeled, seeded, and chopped

3 cloves garlic

finely minced

1 tablespoon tomato paste

2 tablespoons olive oil

Spices and Seasonings

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon cayenne pepper

Salt and black pepper

to taste

Juice of 1/2 lemon

freshly squeezed

Optional Garnishes

Fresh parsley or cilantro

chopped

Lemon wedges

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.

Timing: 2 min, Heat: Medium-high

Cook tomatoes

Stir in tomatoes and tomato paste. Cook for 5-7 minutes until tomatoes soften.

Timing: 5-7 min, Heat: Medium

Add eggplant and spices

Add eggplants and spice mixture to the saucepan, stirring to ensure even cover.

Timing: 40 min, Heat: Low

Plating & Serving