Rabat – Moroccan cuisine is like a wonderland, where you can be positively lost in flavors as Moroccan dishes – particularly the authentic ones – come in different guises and tastes depending on each meal’s region and culture of origin.

If you are ever a guest at a Moroccan family’s house, you will experience different tastes in just a single meal. Wondering how? Each meal is often presented with different appetizers that are mostly vegan-friendly, including beetroot pickled salad, taktouka sauce, or zaalouk.

Ever heard about zaalouk? No shame if you have not had the chance to taste it while visiting Morocco.

The ingredients as well as the cooking method for this dish make it as easy as pie to make a wonderful home-made zaalouk that can be served both as an appetizer or a main course.

Ingredients 

Tomatoes

Eggplants

Parsley

Garlic

Red pepper

Salt

Paprika

Cumin

Olive oil

It is all about seasoning

The seasoned zaalouk dish is often referenced a s salad, especially in Moroccan or international restaurants serving the dish on their menu.

Making the dish for guests or eating it alone determines how much eggplants or tomatoes you will be using to make your zaalouk. If you are making it just for yourself, one tomato and one eggplant is all you need.

Peel the tomato and eggplant and put in a pan fryer or just any pot that can fit on the top of your stove.

Now add a little bit of water, a pinch of salt, cumin, chopped parsley, pressured garlic pieces; I would go for at least two or three for a better seasoning for sure!

You can also use a pinch of black pepper and ginger if you are into spicy food.

Stir everything together at a medium heat and continue to do so until all is mixed together. Once your zaalouk gets a sticky and puree-like texture, add olive oil to it, and continue to stir the mixture.

Normally, cooking the pair of eggplant and tomato does not take more than 15 to 20 minutes – just to give it to stem together and also melt for a saucy texture.

You can serve your zaalouk with a steak of red meat, chicken, or fish. You can also have it all alone, enjoying every bit of it with either a fork or a piece of warm bread.

The sauce can also be used in seasoned sandwiches, with a pita or shawarma bread.

Read Also: Morocco’s Bakoula Salad, a Delicious and Nutritious Superfood

Enjoying zaalouk can also be different with the taste of smoke. If you want that guaranteed, it takes a little bit of process compared to the easiest way mentioned above.

Grilled eggplant

Instead of the pot, you will have to cook or grill your non-peeled eggplants over the stove, or any grill tools available.

Just make sure to be careful as the eggplants get too hot if put directly into the stove.

When completely cooked – use a fork to make sure it’s well done – remove the eggplant using a fork or any tool to avoid your finger being burnt.

Let the eggplant cool down a little bit before peeling it. Now add the peeled eggplant to a cooking pot with the other ingredients as mentioned above and stir all together on medium heat to allow tomatoes and other ingredients to mix well with the eggplants.

There are also plenty of videos on YouTube that show the cooking method and ingredients for Moroccan food. Feel free to take a look for a better demonstration.

Bon appetit !