Moroccan Zaalouk (Aubergine and Tomato Vegan Spread)

Zaalouk is the first Moroccan dish I have tried to cook. Simply because it’s super easy to cook!

Moroccan food uses a lot of spices which are similar to Indian food, meaning I have most of them at home, so I can start cooking right away!

In Morocco, zaalouk can be served cold or warm, and it’s eaten as a salad, a dip or spread.

To prepare zaalouk requires very low effort. I just have to cut the aubergine and tomato, then throw them in a pan together with all the spices. Stir occasionally. If it sticks, splash some water and deglaze it. After 20 minutes or so, I had a flavourful and wonderful spread for the baguette.

Light lunch, done.

This recipe refers to the cookbook ‘Casablanca, My Moroccan Food’ by Nargisse Benkabbou.

Notes Before You Cook

1. I replaced part of the coriander leaves with ground coriander, since I think the fragrance will be gone if I cooked for too long.
2. Omit smoked paprika if you don’t have one. Just use more ordinary paprika powder.
3. In the cookbook, the aubergine peel is discarded. But I like to eat food as a whole, no waste and actually more nutrients on its skin, so I roughly chopped the peel and add it into the pan.
4. In the cookbook, the tomato is also peeled and deseeded. Again, I don’t mind the skin and the seeds, so I kept everything.

Ingredients

Serves: 1

• 1 tbsp olive oil
• ½ aubergine (150 g), peeled and cut into 3 cm chunks
  • peel roughly chopped
• 1 tomato (120 g), cut into 3 cm chunks
• 1 clove garlic, crushed
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp paprika
• ¼ tsp ground cumin
• ¼ tsp chilli powder
• ½ tsp sugar
• ½ tsp salt
• ½ tbsp lemon juice
• Fresh coriander leaves
• baguette or flatbread to serve

How to Make Moroccan Zaalouk (Aubergine and Tomato Vegan Spread)

1. Heat oil in a pan. Throw in all the ingredients (except fresh coriander), stir well, cover with a lid and cook with medium-low heat.
2. After 5 to 10 minutes, uncover and stir. Check if it becomes too dry. Splash 2 tbsp water and cook again, about 10 more minutes.
3. Uncover and stir, check again. Splash some more water to deglaze the pan if it sticks to the bottom. Cook until the water evaporated and the vegetables can be mashed easily.
4. Garnish with fresh coriander leaves. You might want to drizzle more olive oil on top before serving for a better presentation. Serve with baguette or flatbread.

More Easy Aubergine Recipes

• Blackened Aubergine with Soya Mince
• South Indian Style Baked Aubergine Coconut Curry
• Viet. Style Aubergine Vermicelli with Fish Sauce Vinaigrette