Best 4 Moroccan Aubergine Zaalouk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Moroccan aubergine zaalouk is a delicious and flavorful dish that is perfect for a vegetarian or vegan meal. It is a simple dish to make, but it has a complex flavor that will impress your family and friends. The combination of aubergine, tomatoes, and spices creates a dish that is both savory and slightly sweet. Zaalouk can be served as a main course or as a side dish, and it is also a great addition to a mezze platter. If you are looking for a healthy and delicious recipe, Moroccan aubergine zaalouk is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN ZAALOUK RECIPE



Moroccan Zaalouk Recipe image

Warm and creamy Moroccan Aubergine & Tomato Salad

Provided by Idriss

Categories     entree     Salad

Time 35m

Number Of Ingredients 9

1 large aubergine (cut into 16 pieces or so)
4 ripe Italian tomatoes (you can use other types of tomatoes if you don't have Italian.)
1 onion (finely chopped)
1-2 cloves of garlic (peeled and minced.)
2 tbsp olive oil
1 tsp tomato paste
1/2 tsp ground cumin
1 tsp ground paprika
Salt and pepper to taste

Steps:

  • Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
  • Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
  • Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
  • Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
  • Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
  • Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!

Nutrition Facts : Calories 65 kcal, ServingSize 1 serving

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)



Moroccan Zaalouk (Cooked Eggplant and Tomato Salad) image

Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. It's usually served as a dip with crusty bread.

Provided by Christine Benlafquih

Categories     Appetizer     Salad     Side Dish     Salad

Time 1h5m

Yield 6

Number Of Ingredients 16

For the Salad:
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1/3 cup water
1/8 teaspoon cayenne pepper, optional
Lemon wedge, optional
For Serving:
Extra-virgin olive oil garnish
1 loaf crusty bread

Steps:

  • Gather the ingredients.
  • Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
  • With a spoon or potato masher, crush and blend tomatoes and eggplant.
  • Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
  • The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
  • Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

ZAALOUK (SPICY AUBERGINE SALAD) - MOROCCO



Zaalouk (Spicy Aubergine Salad) - Morocco image

Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.

Provided by Mme M

Categories     Moroccan

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs aubergines, peeled and cubed
5 garlic cloves, peeled
salt
3 large beef tomatoes, peeled and chopped
4 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon harissa
1 teaspoon ground cumin
1 bunch parsley, flat leaf

Steps:

  • Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
  • Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
  • Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
  • Mix with aubergines and the rest of the ingredients.
  • Season to taste.

PAULA WOLFERT'S MOROCCAN EGGPLANT ZAALOUK



PAULa WOLFERT'S MOROCCAN EGGPLANT ZAALOUK image

This amazing cooked Moroccan salad from Paula Wolfert's The Food of Morocco is bursting with flavour. Spread it on crusty bread or grilled pita. It keeps well in the refrigerator for several days.

Provided by fognozzle2030

Categories     Moroccan

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium eggplants (about 3/4 lb each)
1/3 cup extra virgin olive oil, divided
2 cups drained chopped canned tomatoes or 1 lb fresh tomato, peeled, halved, seeded and chopped
1 pinch sugar
1 tablespoon crushed garlic
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne (or to taste)
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh lemon juice
salt

Steps:

  • 1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
  • 2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
  • 3. Serve at room temperature. Stir in remaining olive oil just before serving.

Nutrition Facts : Calories 253.4, Fat 18.8, SaturatedFat 2.6, Sodium 179, Carbohydrate 22.3, Fiber 10.8, Sugar 9.7, Protein 4

Tips:

  • To choose the best aubergines, look for ones that are firm and heavy for their size, with smooth, unblemished skin. Avoid any that are soft or have wrinkles.
  • If you are short on time, you can skip the step of roasting the aubergines in the oven and instead cook them directly in the pan with the other ingredients.
  • Feel free to adjust the amount of spices and herbs to your taste. If you like it spicy, add more chili flakes or paprika. If you prefer a milder flavor, reduce the amount of these ingredients.
  • Zaalouk can be served as a dip, a spread, or a side dish. It is delicious with grilled meats, fish, or vegetables.
  • Zaalouk can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Zaalouk is a delicious and versatile dish that is easy to make. It is a great way to use up leftover aubergines and is a perfect addition to any mezze platter. The smoky flavor of the roasted aubergines pairs perfectly with the spices and herbs. Whether you serve it as a dip, a spread, or a side dish, zaalouk is sure to be a hit.

Related Topics