Moroccan Zaalouk
Moroccan Zaalouk
5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total Time 50 minutes
Servings: 4
If you're on the hunt for a versatile, healthy, and utterly flavourful dish, look no further than Moroccan Zaalouk. A medley of roasted eggplants and aromatic spices comes together in a luscious, textured spread.

Nutrition: per serving



  • 500 g Eggplants Aubergines, diced
  • 300 g Tomatoes Ripe and diced
  • 1 Onion Finely chopped
  • 3 cloves Garlic Minced
  • 2 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Ground Paprika
  • 1/2 tsp Ground Chili Adjust to taste
  • Salt To taste
  • Black pepper To taste
  • Cilantro Leaves Fresh for garnish


  • Begin by roasting the eggplants. Place the diced eggplants on a baking tray, drizzle them with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until they turn tender and acquire a slight char.
  • While the eggplants are roasting, warm the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and cook until it becomes translucent.
  • Add the minced garlic to the pan and sauté for an additional minute until it becomes aromatic.
  • Add the diced tomatoes, ground cumin, ground paprika, and ground chili into the pan. Cook the mixture for about 10-15 minutes, or until the tomatoes have softened, and the mixture thickens.
  • Once the roasted eggplants are prepared, add them to the tomato mixture. Use a fork or potato masher to crush the eggplants and thoroughly combine everything.
  • Continue cooking the mixture for an additional 10 minutes, occasionally stirring, until it attains a thick consistency.
  • Season the Zaalouk with salt and black pepper to your taste. Adjust the level of chili according to your preferred level of spiciness.
  • Remove the Zaalouk from the heat and allow it to cool to room temperature.
  • Prior to serving, adorn it with fresh cilantro leaves.

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