Today we prepare the zaalouk recipe, a Moroccan sauce based on eggplants and tomatoes, enriched by a combination of aromatic spices. This recipe is an authentic expression of North African cuisine and offers an explosion of flavors and colors that captivate the senses. The heart of zaalouk is the eggplants that are roasted to achieve a soft texture and a smoky flavor; once cooked, they are mashed together with the tomatoes to create a thick and velvety sauce. Spices are a fundamental element of this sauce. Garlic, cumin, paprika, and coriander are some of the spices used to give zaalouk a rich and aromatic character. The balanced use of these spices gives the sauce a complexity of taste that satisfies the most demanding palates. Once the sauce is ready, it can be enjoyed in various ways. Traditionally it is served as an appetizer or side dish, accompanied by bread or warm flatbread. In addition, it can be used as a condiment to flavor meat or fish dishes, or even as a sauce to dip into couscous. Zaalouk is a versatile dish adaptable to personal preferences. You can adjust the quantity of spices to obtain a milder or spicier sauce or add mint for a touch of freshness. In any case, zaalouk is a culinary experience that envelops the palate with its velvety texture and intense flavors. Its richness of taste and inviting presentation make zaalouk a must for cooking enthusiasts wishing to venture into the delights of Moroccan and Mediterranean cuisine. Below are other eggplant recipes for you.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 45 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Moroccan
- Seasonality: Spring, Summer
Ingredients for the Zaalouk Recipe
- 1.3 lbs black oval eggplant (1 large)
- 4 tomatoes (large ripe)
- 2 cloves garlic
- 1/2 lemon juice
- 1 tsp cumin
- 2 tsps paprika
- 1 bunch parsley (actually coriander is needed)
- to taste salt
- to taste extra virgin olive oil
Tools for the Zaalouk Recipe
- 1 Knife
- 1 Cutting Board
- 1 Plate
- 1 Air Fryer
- 1 Frying Pan
- 1 Spatula
Steps
To prepare the Moroccan zaalouk sauce recipe, cook the whole eggplant in an air fryer for 20 minutes at 392°F, or you can also cook it in the oven by extending the cooking times.
While the eggplant is cooking, prepare the other ingredients, cut each tomato into quarters,
chop the garlic cloves,
chop the parsley and set everything aside.
When the eggplant is cooked, transfer it to a plate and let it cool, remove the stalk and
peel it, retrieving all the pulp
smashing it with a fork.
In a pan, heat the extra virgin olive oil and sauté the chopped garlic,
add the tomatoes and mash them.
Let them cook with a lid for 5 minutes.
At this point add the eggplant,
the paprika,
the cumin,
a glass of water,
adjust the salt and let it cook for 10 minutes, stirring occasionally.
Towards the end of cooking, add the lemon juice,
the parsley or coriander
and combine everything.
Transfer to a large bowl and let it cool,
serve the zaalouk sauce accompanied with bread.
