Zaalouk
This One-Pot Zaalouk recipe offers a rich, flavorful experience with the simplicity of being easy to make. Whether you're a fan of Moroccan cuisine or trying it for the first time, this dish is sure to impress.
Equipment
- Large pan
- Mixing spoons
- Cutting board
- Knife
Ingredients
- 2 eggplants peeled & diced
- 2 large tomatoes diced
- 1/2 cup parsley chopped
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp chili flakes optional
- Salt & pepper to taste
- 2 tbsp tomato paste
- Juice of half a lemon
- Extra olive oil and parsley for garnish
Instructions
- Preparation: Peel and dice eggplants, dice tomatoes, and chop parsley. Cut a lemon in half.
- Cook Base: Heat olive oil in a large pan on medium. Add eggplants and cook for 5 minutes.
- Add Veggies & Season: Stir in tomatoes, parsley, paprika, cumin, chili flakes (if using), salt, and pepper.
- Simmer: Cover and simmer on low for 20-30 minutes, or until eggplant is tender.
- Final Touches: Add tomato paste and lemon juice. Stir and cook a few more minutes to thicken.
- Garnish & Serve: Drizzle extra olive oil and sprinkle additional parsley. Serve hot as a side or cool to use as a spread.
Notes
Feel free to adjust the level of spices according to your taste.
Fresh herbs like coriander can also be used for different flavors.
This dish pairs well with crusty bread or as a spread for crackers.
Store leftovers in an airtight container in the fridge for up to 3 days.
Fresh herbs like coriander can also be used for different flavors.
This dish pairs well with crusty bread or as a spread for crackers.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 170kcal