Zaalouk (Zahlouk)
Zaalouk originated in Morocco, and is a smoky roasted eggplant and tomato dip seasoned with garlic, cumin, cilantro, lemon, paprika and olive oil. Often served as part of mezze. Find the video, recipe, and printable recipe PDF below!
Yield: 4 - 6 portions
Method
Preheat a grill. Place the eggplants on the grill and cook until the flesh is soft and the peel is charred. Turn the eggplant periodically during the cooking process so it cooks evenly. Once it is soft all over, place on a baking sheet and let rest until cool enough to peel.
Peel the eggplant and roughly chop in ½” pieces and let drain in a non-reactive strainer to remove any excess liquid.
Heat a saucepan with olive oil. Add the onions and sweat over low heat until translucent, approximately 15 minutes. Add the garlic and spices and let cook for 1 minute or until aromatic. Add the tomatoes and let cook for 30 minutes or until the tomatoes have reduced to a paste like consistency.
Add the eggplant, gently mix and cook over low heat for 20 minutes or until the flavors meld.
Add the lemon zest, and adjust the seasoning with salt, pepper, and lemon juice.
Let cool. Stir in the cilantro and a little more extra-virgin olive oil. Refrigerate overnight.
Serve at room temperature or cold.
Note: Serve as a sauce or dip. Would be delicious with grilled fish, lamb or poultry. Can also be served as a side salad for a mezze.
Ingredients
3 ea. Eggplant, globe
¼ cup (plus more as needed) Extra-virgin olive oil
½ ea. Onion, medium, minced
4 ea. Garlic cloves, large, minced
1 tsp. Cumin seeds, toasted, ground
¾ tsp. Paprika
1 tsp. Aleppo pepper
3 ea. Tomatoes, peeled, seeded, diced
1 tsp. Lemon zest
as needed, Salt
as needed, Ground black pepper
as needed, Lemon juice
4 Tbsp. Cilantro, chopped
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.