Zaalouk

Here we'll focus on the one-pot method, as we wanted to make a recipe you can prepare in about 30 minutes with minimal effort so you can enjoy it as a delicious everyday dinner.

Zaalouk's taste is hard to resist (I literally could not stop eating it). The eggplants absorb the juice of the tomatoes and become incredibly tender, and almost melt in the sauce. The cumin and paprika give this dish so much aroma; they are perfect.

Our recipe, if served as a dip with some warm bread on the side, can serve up to 4 people. But to be honest with you, we loved it so much that we split it between us two in one sitting and had it as our dinner.

And while it might not be very traditional in Morocco, you can eat zaalouk on top of boiled rice, ideally with a dollop of plain (plant-based) yogurt mixed with a touch of extra virgin olive oil, salt, and finely chopped mint.

Eggplants

Use regular globe eggplants, the big round ones with shiny dark skin.

Tomatoes

We make this recipe with soft, ripe vine tomatoes, beefsteak tomatoes, or roma tomatoes. If you don't have fresh tomatoes, make this recipe with whole canned peeled tomatoes.

If your tomatoes are watery and you want more consistency to the sauce, try adding a couple of tablespoons of tomato paste.

Olive oil

Extra virgin olive oil is best for a richer, fruitier flavor. Alternatively, you can use any other neutral vegetable oil.

Spices

Cumin and paprika make this recipe irresistible, so you should not skip these if you want to experience the authentic zaalouk flavor. We also like to add red pepper flakes for a touch of heat; you can replace them with cayenne pepper powder or chili powder.

Garlic

Fresh garlic is another essential ingredient. We use 5 cloves, but you can use more or less depending on how much you love garlic.

Fresh herbs

Fresh flat-leaf parsley and cilantro (fresh coriander) are what's traditionally used in zaalouk. If you don't like or can't find cilantro, then use more fresh flat-leaf parsley.

Lemon

Optional, but we like to squeeze fresh lemon juice on Zaaluk just before serving it.

Seed and chop the tomatoes, and finely chop the garlic.

Note: in the original recipe, the tomatoes are blanched and peeled, but since we are doing this for an everyday dinner, and we want to keep the prep-time at around 30 minutes, we skip this step. Zaalouk still turns out delicious!

Add olive oil, chopped tomatoes, chopped garlic, red pepper flakes, paprika, ground cumin, and salt to a large skillet or large pan.

Cook on medium-high heat for about 5 - 10 minutes, stirring often. If you notice that the pan starts to burn on the edges, turn the heat down to medium.

While the tomato cooks, wash, dry, and partially peel the eggplant, then cut it into ¼-inch dice.

Add diced eggplant to the pan with tomatoes, add ¾ cup of water, and cover with a lid.

Tip: Let the eggplant soften up before stirring it with the tomatoes, as your pan might be pretty full at this stage.

Cook on medium heat for about 20 - 25 minutes, until the eggplant is thoroughly cooked and very soft. Stir often to prevent the eggplant from sticking to the pan; if necessary, add more water.

When the eggplant is cooked, remove the lid, add the finely chopped parsley and cilantro, stir, and keep cooking until most liquid evaporates.

You can serve zaalouk with a chunky texture, as in the picture, or mash it with a fork and turn it into a puree-like consistency.

Taste and adjust for salt and spices and serve with lemon wedges on the side to squeeze on top, and a drizzle of good quality extra virgin olive oil.

The most common way of serving zaalouk is with a crusty Moroccan bread called Khobz and a squeeze of lemon juice. The bread is dipped in the zaalouk and used instead of a fork.

If you can't find Khobz, try warm pita bread, homemade flatbread with garlic, or a freshly baked focaccia.

You can serve this dish warm or at room temperature.

But this recipe is also delicious on boiled rice, with a squeeze of lemon juice, some fresh herbs, or a quick yogurt mint sauce.

To make the sauce, mix one cup of unsweetened plant-based yogurt (we use soy yogurt) with a handful of chopped mint leaves, one tablespoon of extra virgin olive oil, and ¼ teaspoon salt.

Wash and dry the eggplant. Cut it in half lengthwise and place it cut side down on a baking sheet lined with aluminum foil.

Broil in the oven for about 30 minutes until the skin is charred and the flesh is soft. This process will add a distinctive smokey flavor to the zalouk.

While the eggplant is broiling, prepare the tomato sauce as instructed above, except that in this variation, the tomato sauce has to cook for 20 minutes on its own.

With a spoon, scoop out the flesh from the skin of the eggplant, and add it to the sauce. Discard the peel.

Add the chopped fresh herbs, and finish cooking for about 10 minutes, until the sauce is thick. Mash the eggplant with a fork if you like.

Serve as explained in the serving suggestions. The advantage of this variation is that the zaalouk gets a smokey flavor that is impossible to recreate with the one-pot method. The disadvantage is that it takes longer and it's messier.