Zaalouk, a vibrant and flavorful Moroccan relish, is a culinary treasure waiting to be discovered. This simple yet deeply satisfying dish showcases the incredible flavors of roasted eggplant, bell peppers, and tomatoes, all infused with the aromatic warmth of spices like cumin and paprika. It's a versatile side dish that complements tagines, couscous, grilled meats, and even crusty bread – its rich, smoky character elevating any meal. The beauty of zaalouk lies in its simplicity; the ingredients are readily available, and the preparation, while requiring roasting, is surprisingly straightforward.
The combination of sweet, smoky, and subtly spicy notes makes zaalouk a truly unique culinary experience. Its creamy texture, achieved through blending the roasted vegetables, offers a delightful contrast to the crunch of the optional preserved lemon and fresh herbs often added. Ready to learn how to create this delicious Moroccan delight? Let's dive into the step-by-step process of making your own flavorful batch of zaalouk.
Tools Needed
- Pot
- Air fryer or oven
Ingredients
- Olive oil: Generous quantity
- Jalapeno pepper (or other hot pepper)
- Diced tomatoes: 1 pound (fresh or canned, organic, no salt added)
- Tomato paste: 1 tablespoon
- Fresh garlic
- Fresh cilantro: 1 bouquet
- Salt
- Pepper
- Cumin: 1 small teaspoon
- Paprika
- Smoked paprika (optional)
- Chili powder or sriracha (optional)
- Eggplants: 2
- Bell peppers (red): 4
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build the Sauce
- Heat a generous amount of olive oil in a pot.
- Add jalapeno pepper (or your preferred hot pepper).
- Add diced tomatoes and tomato paste.
- Add chopped fresh garlic (or garlic powder).




- Simmer the tomato mixture until thickened.
- Stir in chopped fresh cilantro.
- Add salt, pepper, cumin, paprika (and smoked paprika, if using).
- Add chili powder or sriracha (optional).




- Cover and cook until tomatoes are softened.

Step 2. Add Roasted Vegetables
- Add roasted and chopped eggplant (from air fryer or oven).
- Add roasted and chopped bell peppers.
- Mix everything together and simmer for 5 minutes.



Step 3. Simmer and Season
- Taste and adjust seasoning as needed.
- Cook until most of the liquid has evaporated.


Step 4. Finish and Serve
- Turn off the heat and drizzle olive oil (optional).
- Serve.


Read more: Refreshing Vegan Cucumber Mint Salad: Summer Recipe
Tips
- Eggplant needs plenty of olive oil when cooking.
- Fresh garlic is preferred, but garlic powder can be substituted.
- Smoked paprika adds a delicious flavor.
- Serve with bread for dipping.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can! Use about 1 (14.5 ounce) can of diced tomatoes, undrained, for a similar result. Just reduce the cooking time slightly.
2. How long will the zaalouk keep?
Store leftover zaalouk in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time.
3. What can I serve zaalouk with?
Zaalouk is incredibly versatile! Enjoy it as a side dish with couscous, grilled meats, tagines, or simply spread on bread as a dip. It's also delicious as a topping for grilled fish or chicken.
This Moroccan Roasted Eggplant, Bell Pepper & Tomato recipe is a testament to the simplicity and vibrancy of North African cuisine. With its blend of smoky, sweet, and savory flavors, this dish is sure to become a staple in your kitchen. Enjoy this delicious and versatile relish as a side, dip, or topping – the possibilities are endless!