The trick is to cook the eggplant first and then mash it with the tomatoes: it creates a rustic cream that can be spread everywhere, perfect for mopping up the sauce!
The trick is to cook the eggplant first and then mash it with the tomatoes: it creates a rustic cream that can be spread everywhere, perfect for mopping up the sauce!
Zaalouk is a simple, rustic , and fragrant Moroccan eggplant and tomato spread . Looking at the pictures, the result should be exactly that: a smooth, bright orange spread, with a few visible pieces of tomato, fresh parsley, and a lovely, mopping-up consistency. It shouldn’t be as smooth as hummus, but creamy and slightly uneven, perfect for spreading on toast, bruschetta, or serving as a savory side dish.
Moroccan Zaalouk : Spiced eggplant and tomato cream, perfect on warm bread or even in pasta
Times
Preparation: 15 minutes
Cooking aubergine: 20 minutes
Cooking in pan: 10-15 minutes
Total time: approximately 40-45 minutes
Portions
For 3-4 people , as an appetizer or spread.
Nutritional values
Values change based on the quantity of extra virgin olive oil used and the size of the tomatoes.
Per 100 g approximately:
Calories: 55-75 kcal
Protein: 1-2 g
Carbohydrates: 6-8 g
Fat: 3-5 g
Per serving approximately:
Calories: 110-150 kcal
Protein: 3-4 g
Carbohydrates: 12-16 g
Fat: 7-10 g
Ingredients
1 large eggplant
8 small ripe tomatoes, or about 500-600 g
2 cloves of garlic
1 glass of water , use a little at a time
Juice of 1/2 lemon
Fresh parsley to taste
Salt to taste
Cumin to taste
Sweet paprika to taste
Chili pepper to taste, optional
Extra virgin olive oil to taste
If you want a milder flavor, use less chili pepper. If you want a more intense flavor, add a little more cumin and paprika .
Preparation
1. Cook the aubergine.
Wash the aubergine , prick it with a fork, and cook it in an air fryer at 200°C for about 20 minutes . Alternatively, you can also bake it in the oven at 200°C until soft.
2. Scoop out the pulp.
Once the eggplant is cooked, let it cool, then open it and scoop out the pulp with a spoon. If there are any parts with too much water, drain them lightly.
3. Prepare the tomatoes:
Wash the tomatoes and chop them into small pieces. If the skin bothers you, you can blanch and peel them, but for a rustic version, you can leave them as is.
4. Sauté the garlic:
Pour a drizzle of extra virgin olive oil into a pan and add the minced or crushed garlic cloves . Let them absorb the flavor over low heat, without burning them.
5. Cook tomatoes and spices.
Add the tomatoes, salt , cumin , sweet paprika , and a pinch of chili pepper . Pour in a little water, not the whole glass at once, and cook for about 8-10 minutes.
6. Add the eggplant.
Add the eggplant pulp and mash it with a fork directly in the pan. Stir well and cook for a few more minutes, until the mixture becomes creamy and thick.
7. Garnish with lemon and parsley.
Turn off the heat, add the lemon juice and plenty of chopped fresh parsley . Taste and adjust the seasonings.
Serve warm or cold, with a drizzle of olive oil and warm bread nearby. It’s a simple, spicy, and incredibly flavorful spread: one of those things you start spreading and then, let’s face it, it’s gone right away.
