Zaalouk

زعلوك

“Smoky, rich, alive with cumin and garlic.”

Prep 10 min · Cook 30 min · Serves 4 · Difficulty Easy · Origin: Throughout Morocco

Zaalouk is the Moroccan salad that is actually a warm dip — roasted aubergine and tomatoes slow-cooked together with olive oil, garlic, cumin and paprika until they collapse into a silky, intensely savoury paste. Served warm alongside tagines, or as a starter with bread, it is one of those deeply simple dishes that is somehow greater than the sum of its parts. Every Moroccan table has it.

Ingredients · Serves 4

• aubergines (eggplants)2 large
• ripe tomatoes, peeled and chopped3
• garlic, minced4 cloves
• olive oil4 tbsp
• ground cumin1 tsp
• sweet paprika1 tsp
• cayenne pepper½ tsp
• fresh coriander, chopped1 bunch
• lemonjuice of ½
• saltto taste

The Recipe

1. 1.Roast whole aubergines directly over a gas flame or under a hot grill, turning occasionally, until the skin is completely charred and the flesh is collapsed — about 15 minutes. This char is where the smoky flavour comes from.
2. 2.Peel off the charred skin under cold water and squeeze out any liquid. Roughly chop the flesh.
3. 3.Heat olive oil in a wide pan over medium heat. Add garlic and cook 1 minute. Add tomatoes, cumin, paprika and cayenne. Cook for 10 minutes until the tomatoes break down.
4. 4.Add the aubergine and mash everything together roughly with a fork — you want texture, not a smooth purée.
5. 5.Cook uncovered for another 10 minutes, stirring, until the mixture is thick and the oil is sizzling around the edges.
6. 6.Stir in coriander and lemon juice. Taste and adjust salt. Serve warm.

Chef's Tips

• Burning the aubergine skin directly over a flame is essential for the smoky depth — don't roast it in the oven if you can avoid it.
• The dip should be thick enough to stay on a piece of bread — cook it down until any water has evaporated.