This One-Pot Zaalouk brings the captivating flavors of Moroccan cuisine right to your table. It’s a delectable eggplant dish that’s perfect as a side or spread. The recipe is simple to make, vegan-friendly, and gluten-free, boasting a rich blend of spices and herbs that awaken the senses.
This recipe is Budget-Friendly, Gluten-Free, Vegan, and Quick, with main ingredients being Eggplant and Tomatoes.
This dish can be savored on its own, or you can pair it with other Moroccan specialties. It’s perfect for family dinners, small gatherings, or even as a unique spread for bread or crackers.
One-Pot Zaalouk Recipe Instructions
Cooking the Base
- Heat the Oil: Place a large pan over medium heat and pour in some olive oil.
- Cook the Eggplants: Add 2 peeled and diced eggplants to the pan and cook for about 5 minutes, stirring occasionally.
Adding Vegetables and Seasoning
- Add Tomatoes and Herbs: Introduce 2 large diced tomatoes and 1/2 cup chopped parsley to the pan.
- Season: Sprinkle 1 tsp paprika, 1 tsp cumin, 1/2 tsp chili flakes (optional), and salt & pepper to taste.
- Mix: Stir all the ingredients to combine them well.
- Simmer: Reduce the heat to low, cover the pan, and let it simmer for 20-30 minutes or until the eggplant is tender.
Final Steps
- Introduce Tomato Paste and Lemon: Add 2 tbsp of tomato paste and the juice of half a lemon to the mixture.
- Stir and Cook: Mix thoroughly and cook for a few more minutes until the texture becomes thick.
- Garnish and Serve: Drizzle with extra olive oil and garnish with some more parsley before serving.
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.