Zaalouk

Zaalouk (Moroccan Aubergine and Tomato Dip)

A smoky Moroccan mezze classic of aubergine and tomato slow-cooked with garlic, cumin and paprika until silky, finished with olive oil and fresh coriander. Served warm or at room temperature with crusty bread.

Prep

15 min

Cook

45 min

Total

60 min

Serves

4-6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) aubergines (eggplants), about 2 medium, globe variety is traditional
• •400 g (14 oz) ripe tomatoes, fresh, grated; or 1 x 400 g can of chopped tomatoes
• •60 ml (¼ cup) olive oil, plus extra to finish, Moroccan olive oil preferred
• •4 g (4 cloves) garlic, finely grated
• •5 g (2 tsp) sweet paprika, not smoked (Spanish pimentón is not traditional here)
• •3 g (1 tsp) ground cumin
• •2 g (1 tsp) ground coriander, or 1 small pinch of saffron threads steeped in 1 tbsp hot water
• •1 g (½ tsp) salt, or to taste
• •0.5 g (¼ tsp) cayenne or harissa paste, optional, for heat
• •10 g (½ cup loosely packed) fresh coriander (cilantro), roughly chopped, plus extra to garnish
• •5 g (1 tbsp) preserved lemon, rind only, finely chopped; optional but traditional
• •15 ml (1 tbsp) lemon juice, fresh

Steps

1. 1 Prepare the aubergines: peel in zebra stripes (alternating strips of skin removed and left on), then dice into roughly 2 cm / ¾ inch cubes. The traditional peel-and-char method: if you have a gas burner or grill, char whole aubergines directly over the flame until blackened and collapsed (8-12 minutes), then scrape off the skin and chop the flesh — this gives the authentic smoky depth. The diced-and-cooked method below is the easier home-stove version.
2. 2 Place the diced aubergine in a heavy skillet or tagine base, drizzle with 30 ml / 2 tbsp of the olive oil and ½ tsp salt, and cook over medium heat for 12-15 minutes, stirring occasionally, until the cubes are softened and lightly browned.
3. 3 Add the grated garlic and cook 1 minute until fragrant, then stir in the paprika, cumin and ground coriander (and cayenne if using). Cook for 30 seconds to bloom the spices — do not let the garlic or spices burn.
4. 4 Add the grated or chopped tomatoes, the preserved lemon (if using) and the remaining 30 ml / 2 tbsp olive oil. Stir well, bring to a gentle simmer, then reduce heat to low.
5. 5 Cook uncovered for 20-25 minutes, stirring every few minutes and mashing with the back of a spoon, until the mixture is very soft, thick, and the oil begins to separate at the edges. The aubergine should break down into a coarse purée with some texture remaining.
6. 6 Stir in the chopped fresh coriander and the lemon juice. Taste and adjust salt.
7. 7 Spoon onto a shallow plate, make a well in the centre and pool a generous glug of olive oil in it (this is the traditional Moroccan finish). Scatter a little extra coriander over the top.
8. 8 Serve warm or at room temperature with khobz (Moroccan flatbread) or crusty bread for dipping.