Moroccan Zaalouk with Eggplant and Tomatoes – A Culinary Journey to the Heart of Morocco

Allergens

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Ingredients

• 2 medium eggplants
• 4 large ripe tomatoes
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Prick the eggplants with a fork and grill or roast them until they are tender and slightly charred. Allow them to cool, then peel and chop.
2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 3 minutes.
3. Stir in cumin, coriander, paprika, and cinnamon. Cook for another minute to release the fragrant aromas.
4. Add chopped eggplants and tomatoes to the saucepan, along with salt and pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens, about 20 minutes.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

Chef’s Insight

The combination of spices in this recipe creates a perfect balance of flavors that will transport you to Morocco with every bite.

Notes

Serve Zaalouk warm or at room temperature for the best flavor and texture.