Zaalouk
Zaalouk or zalouk[1] (Berber: ⵣⴰⵄⵍⵓⴽ Moroccan Arabic: زعلوك, romanized: zaʿlūk) is a Moroccan salad of cooked eggplants and tomatoes.[2] After being grilled, the eggplant is combined with the tomatoes and seasoned with spices and garlic.[3]
Renowned American food writer Paula Wolfert, winner of multiple cookbook awards, described it as "one of the best of all cooked Moroccan salads".[4]
Ingredients and preparation method
[edit source]Ingredients for fried zaalouk
- 4 eggplants, sliced into rounds and fried
- 2 tomatoes, peeled and diced
- 1 garlic clove
- Sweet and hot peppers
- Cilantro and parsley
- Cumin and salt
- Olive oil
- A small amount of vinegar
Method
In a pan over medium heat, combine the tomatoes, garlic, olive oil, and spices, stirring occasionally until a thick sauce forms. Add the fried eggplant slices and stir with the other ingredients. Leave to cook for 3 minutes before adding the cilantro and parsley.[5] Zaalouk is served warm, cold, or hot, according to preference, and can be stored in the refrigerator for an extended period.
See also
[edit source]References
[edit source]- ↑ Acevedo, C. (23 April 2015). "Little Morocco wows with pop-up dinner". The Des Moines Register. Retrieved 15 May 2015.
- ↑ Sampson, Susan (27 February 2009). "Zaalouk (Moroccan eggplant salad)". Toronto Star. Retrieved 10 May 2015.
- ↑ Ottolenghi, Yotam (12 October 2023). "Zaalouk With Tahini Recipe". NYT Cooking. Retrieved 15 September 2025.
- ↑ "Eggplant zaalouk". Gourmet Traveller. 17 October 2012. Retrieved 2 September 2025.
- ↑ "زعلوك بالبادنجان". choumicha.ma (in French). Retrieved 1 September 2025.
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