Zaalouk (Moroccan Cooked Eggplant Salad)

Zaalouk is a warm, smoky Moroccan salad of eggplant and tomato cooked down with garlic, cumin, and paprika until soft and jammy. Often confused with baba ganoush, it’s actually simmered on the stovetop rather than smoked, giving it a completely different, more rustic character.

Ingredients

For the salad

• 2 large eggplants, peeled and diced
• 3 tomatoes, grated or finely chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil, plus more for serving
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• Pinch of cayenne (optional)
• 2 tablespoons chopped cilantro or parsley
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Cook the eggplant
   Heat the olive oil in a wide pan over medium heat. Add the diced eggplant and cook, stirring occasionally, for 8-10 minutes, until softened and lightly golden.
2. Add the aromatics
   Stir in the garlic, cumin, paprika, and cayenne if using, and cook for 1 minute until fragrant.
3. Simmer
   Add the tomatoes and a pinch of salt. Cover and simmer over low heat for 20-25 minutes, mashing occasionally with a fork or spoon, until the mixture is soft and jammy.
4. Finish
   Stir in the lemon juice and cilantro. Taste and adjust the seasoning. Serve warm or at room temperature with a drizzle of olive oil and crusty bread.