Zaalouk
This zaalouk is the real deal with smoky charred eggplant and tomatoes, spiced up with a combo that’s all about depth. The char? That’s the secret sauce, my deary. This recipe’s got some absurdly robust flavor that’s balanced with fresh lemon and herbs.
Servings: 3 Cups
Calories: 245kcal
Cost: $7.50
Equipment
- Potato masher optional
Ingredients
- 1.5 lb. Eggplant peeled and cut into 1 cm thick slices
- 1 lb. Ripe tomatoes
- 2 teaspoons olive oil
- 2 teaspoons garlic minced
- ½ teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon Aleppo pepper flakes
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ cup parsley chopped
- 1 teaspoon salt or to taste
Optional Garnishes:
- Olive oil
- Aleppo pepper flakes
- Kalamata olives
- Lemon wedges
- Parsley leaves
Instructions
- Heat a large, dry skillet over medium-high heat. Once the pan is hot, working in batches so as not to overcrowd the pan, add the eggplant slices in a single layer. Cook the eggplant for 6 to 8 minutes, turning occasionally, until the slices are tender and lightly charred. Remove from the skillet and set aside.
- To char the tomatoes, place them on a wire rack over an open flame. Cook the tomatoes, turning occasionally, until the skins are fully charred and blackened, about 6 to 8 minutes. Remove from the heat and let them cool.
- Once cool enough to handle, peel off the charred skins and roughly chop the tomatoes. Set aside.
- Heat the olive oil in a wide non-reactive skillet over medium heat. After 90 seconds, when the oil is hot, add the garlic, cumin seeds, coriander seeds and garlic. Sauté for 1-2 minutes, stirring constantly.
- Add the charred, chopped tomatoes, Aleppo pepper flakes, smoked paprika, and the charred eggplant slices and cook over medium heat, stirring occasionally, for 10-12 minutes.
- Mash the eggplant and tomatoes with a spoon or spatula until a coarse, thick mixture forms.
- Continue cooking uncovered for an additional 7-8 minutes over medium-low heat, stirring occasionally, until the excess liquid evaporates and the mixture thickens. Remove from the heat and stir in the lemon juice, extra virgin olive oil, parsley and salt.
- Serve warm or at room temperature. If desired, garnish with olive oil, additional Aleppo pepper flakes, Kalamata olives, lemon wedges, and parsley leaves.
Notes
🔥 Char Trek:
Char the eggplant thoroughly—those blackened bits are where the flavor lives. The smokier the char, the better your zaalouk will taste.
🍳 Pan’s Labyrinth:
Use a wide, shallow, non-reactive pan. More surface area = faster evaporation = thicker, richer dip. It’s kitchen physics, baby.
🧯 Grill Interrupted:
Indoor tomato charring? Toss a wire rack over your gas burner to catch the mess. Got a stovetop grill pan or, better yet, an outdoor charcoal setup? Use it. Less cleanup, more smoke, better everything.
Nutrition
Calories: 245kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 806mg | Potassium: 982mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2521IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 2mg