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moroccan aubergine zaalouk

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

In Morocco, this warm dish of eggplant and tomatoes tenderly cooked in select spices is usually served as a condiment (similar to how a classic Mexican salsa might be used) with a lots of sliced bread or a pile of big bread cubes to scoop up the delicious chunks of tomato and zucchini and plenty of that irresistible spicy sauce. But in winter, this dish does double duty and is sometimes served as a side dish to go with a robust roasted chicken, lamb, or beef.

(1 rating)
yield 8 -10 as a condiment / or 6 (1/2-cup) servings as side dish
prep time 10 Min
cook time 45 Min
method Saute

Ingredients For moroccan aubergine zaalouk

  • 2 lb
    eggplant
  • 3 clove
    garlic, crushed
  • 1 1/2 tsp
    sweet paprika
  • 1 1/2 tsp
    ground cummin
  • 1/4 tsp
    crushed red pepper flakes (or to taste)
  • 2 cups
    chopped tomato
  • 1/2 cup
    water
  • 1 tsp
    sea salt
  • 1/2 tsp
    black pepper
  • 1
    bay leaf
  • 1 tsp
    lemon juice
  • 1/4 cup
    fresh cilantro, chopped (omit if you don't like cilantro, or you can replace it with 2 tbsp chopped fresh parsley leaves)
  • 3 1/3 Tbsp
    olive oil, divided
  • FOR SERVING
  • sliced deli bread or loaf of crusty bread cut into large chunks (to scoop up the sauce)

How To Make moroccan aubergine zaalouk

  • 1
    Preheat oven to 450°F. Line a large baking sheet with parchment paper. Drizzle 1 Tbsp olive oil on the parchment paper.
  • 2
    Peel the eggplant and slice lengthwise into 1/4-inch thick slices. Evenly arrange the eggplant slices on the parchment. (You may need a second parchment-lined baking sheet to accommodate extra eggplant slices.) Drizzle 1 Tbsp olive oil over the eggplant slices, sprinkle with a pinch of salt. Roast in a oven for 35 minutes or until the eggplant is cooked and golden brown. Remove from the oven and let cool for a few minutes.
  • 3
    Heat 1 Tbsp olive oil a large sauté pan over medium-high heat. Add the garlic and cook for around 30 seconds. Add the paprika, cumin, and hot pepper flakes and cook in the hot oil for 10 seconds. Then stir in the chopped tomatoes, water, salt, black pepper, and bay leaf, let the sauce simmer for about 5 to 7 minutes.
  • 4
    Returning to the cooled eggplant, start chopping the eggplant slices into bite-sized cubes. Add the eggplant cubes to the sauté pan, stirring to combine. Reduce the heat to medium-low, cover, and let it simmer for another 5 minutes. The eggplant should be tender and fully cooked, but it shouldn't be disintegrating and pieces of the eggplant flesh shouldn't be flaking off.
  • 5
    Remove pan from heat, and stir in the lemon juice and chopped cilantro. Taste the sauce and adjust seasonings, if needed. Just before serving, drizzle about 1 tsp (or less) of olive oil in a random, thin line across the surface of the sauce. Serve hot or very warm with sliced bread or lots of bread chunks to scoop up the delicious Eggplant Zaalouk.
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