Moroccan Roasted Eggplant Salad: Zaalook
If I had never had zaalouk and somebody told me about an eggplant mash recipe, I would not have been impressed. Not only that, I would have turned my heel and walked away, not interested the least bit in what sounds like a slimy mush at best.
But, dear reader, I know how good it is. I know that it’s smoky and garlicky, spiced and zesty. So there is no turning of heels nor walking away but rather open arms and an excited appetite. Knowing is trusting. Really knowing is trusting hard. Trusting is loving. And loving is bragging about and recommending. I know, trust and love zaalouk. And I recommend it.
Roasted Eggplant Salad: Zaalook/Zaalouk Recipe
4 servings
For the eggplants
1 medium eggplant
3 to 4 tablespoons olive oil
For the sauce
2 medium tomatoes, peeled and diced
3 garlic cloves, minced
4 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon white vinegar
1 tablespoon chopped parsley, for garnish
Preheat the oven to 420 degrees Fahrenheit.
Cut off the top and bottom of the eggplant and peel it, leaving sporadic strips of skin throughout. Cut it into 1-inch cubes. If the eggplant is old and excessively seedy, you may need to salt and drain it for at least 30 minutes before use, otherwise proceed directly. Place the eggplant cubes in a single layer in a baking dish or cookie sheet and generously brush them with olive oil. Roast them for 25 to 30 minutes. Remove from the oven and mash the eggplants on a cutting board with a fork or potato masher.
In a medium sauté pan, cook the tomatoes with garlic and olive oil over medium heat, for 5 to 7 minutes. Add the mashed eggplants and cook for another 10 to 15 minutes, mashing them some more with a spatula to completely blend with the tomatoes. Remove from the heat and stir in the sea salt, pepper, chili powder, cumin and vinegar.
Serve warm, cold or at room temperature, garnished with chopped parsley. Serve with flatbread or crusty bread.
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Steve Finnell — 05/24/2010 @ 8:38 pm
you are invited to follow my blog
Bridgett — 05/24/2010 @ 8:42 pm
Beautiful! I adore eggplant and this is definitely a tasty sounding recipe.
elra — 05/24/2010 @ 8:42 pm
Oh my gosh Nizrine, you just posted my favorite Zaalook. I love it so much and make it on a regular basis. I think we have the same passion about food here. I saw tagines pot on your flikr, I am hoping to learn more about authentic tagines recipe from you. So far, I just rely on my Morrocon cookbook to make it. Hmmm, I want to also let you know that I preserve my meyer lemon, I got 2 jars in my refrigerator, I want to make some lamb tagines. Got any good recipe that you can share? please?
elra — 05/24/2010 @ 8:44 pm
Nizrine,
the beautiful lady in a wedding gown (on flikr), is that you? So poise, Wow!
Rosa's Yummy Yums — 05/24/2010 @ 9:01 pm
Gorgeous! That is one wonderful recipe.
Cheers,
Rosa
Nisrine Merzouki — 05/24/2010 @ 9:06 pm
Elra, yes that's me (blushing!!)
;)
Susan — 05/24/2010 @ 9:46 pm
I love eggplant and KNOW I will love this. I must look at your pictures now.
azelia — 05/24/2010 @ 9:59 pm
this is the sort of dish I would be happy to eat all by myself…no sharing…
Trix — 05/24/2010 @ 10:40 pm
Well, I would not have turned away at eggplant mash! And definitely not yous, yum!
Velva — 05/25/2010 @ 2:16 am
I definitely would not turn on my heels and walk away. I love this eggplant dish. Thanks for sharing.
Deborah — 05/25/2010 @ 2:54 am
Yeah, just hearing this recipe, I don't know if I'd jump out of my seat, but seeing it?? I totally want some NOW!
theUngourmet — 05/25/2010 @ 3:42 am
I've never heard of this but it does look wonderful!
3 hungry tummies — 05/25/2010 @ 6:11 am
I just made a Thai version a few day ago, this looks fantastic!
Mademoiselle Poirot — 05/25/2010 @ 8:49 am
Sounds interesting, but more importantly, I love the colours of the photos. The bowl is beautiful :-) Bisous & Love from London x
Bryan — 05/25/2010 @ 9:45 am
That looks wonderful! I would have turned laughing if someone recommended eggplant mash too but this one looks great.
Barbara — 05/25/2010 @ 11:40 am
I adore eggplant, Nisrine! This dish looks marvelous! Am copying the recipe now!
Cathy — 05/25/2010 @ 1:26 pm
Eggplant is one of my favorite vegetables and I'm always looking for new ways to prepare it. This looks fantastic, Nisrine. I've printed it and am going to the grocery store for the ingredients.
Katie@Cozydelicious — 05/25/2010 @ 2:13 pm
This looks fantastic! I think it would be the perfect addition to a picnic basket… along with some pita and veggies. Yum!
Rachana Kothari — 05/25/2010 @ 2:32 pm
I love eggplants and this looks too tempting :)
Angie's Recipes — 05/25/2010 @ 6:54 pm
A very unique eggplant dish! Bookmarked! Must give it a try.
Nadji — 05/25/2010 @ 10:54 pm
Tu me rappelles mes vacances au Maroc : Que de bons souvenirs.
A très bientôt.
Momgateway — 05/26/2010 @ 12:02 am
I think this would be wonderful with Dr. Krackers
Cinnamon-Girl — 05/26/2010 @ 12:44 am
I would of reacted much the same as you Nisrine, even though I consider myself a serious eggplant lover. But seeing is believing and this looks wonderful! I can't wait to try it with some home-made pita. xoxo
Cara — 05/26/2010 @ 1:15 am
I love eggplant, this sounds wonderful! I like that this is a bit spicy too.
my little expat kitchen — 05/26/2010 @ 9:48 am
I love eggplant and this recipe sounds delicious. In Greece we have a similar salad so I know this will taste perfect!
magda
Joanne — 05/26/2010 @ 11:20 am
I think one of the best things I've ever made was a Turkish eggplant mash recipe…kind of creamy like mashed potatoes. I would love to try this tomato-y spiced up version! It looks delicious.
Fimère — 05/26/2010 @ 4:56 pm
tu as raison cette salade est excellente moi je l'adore surtout en été, un bonheur pour pour les papilles
bonne journée
Erica — 05/26/2010 @ 8:34 pm
oh my gosh, this looks amazing. I just book marked. My husband doesn't like eggplant, so I'm totally making this when he is out of town ;)
Camilla Baker — 05/30/2010 @ 3:34 am
I have all of these ingredients so I know what I'll be making- it looks delicious! Could you make these into vegetarian brewats?
Michael — 06/28/2012 @ 1:48 pm
Had this tonight with the moroccan Burgers and marakat hzina, really enjoyed it and will be having again.
Just a slight problem as half way through making it your website became unavailable, teach me to do a print screen next time lol.
Didn’t know aubergine/eggplant could be so tasty.
Nisrine — 06/29/2012 @ 8:35 am
Michael – Thank you so much for the feedback. Soo glad you enjoyed the recipes!
Sorry about the website issue. Not fun in the middle of making a recipe.
tracy karim — 12/04/2012 @ 11:23 pm
Zaalouk is one of the dishes I miss the most from Morocco.
I just made a large batch of this tonight to share at my office’s holiday potluck tomorrow. I hope they like it as much as I do!
If I may ask, what part of Morocco are you from? I’m from the US but lived in Errachidia for the 2010-2011 academic year.
Thanks for posting this beautiful recipe!
Nisrine — 12/07/2012 @ 12:30 pm
I’m glad you liked it and hope they like it too. I’m from the northeast near the Algerian border but I’ve lived in a lot of places in Morocco.
Thank you for the comment!
Anna S. — 04/04/2013 @ 2:42 pm
I lived in Morocco for 3 years and probably ate my weight in zaalook. Thanks for the recipe!