The history of Zaalouk is believed to be influenced by both Berber and Arab cuisines, incorporating local ingredients and spices that are a staple in Moroccan cooking. The dish is not only popular in Moroccan homes but also celebrated during communal gatherings, showcasing the region's love for flavorful and fresh ingredients.

Ingredients for Fez Zaalouk

Preparing the Ingredients

Step 1: Roasting the Eggplants

Begin by preheating your oven to 400°F (200°C). While the oven heats, wash the eggplants thoroughly and pat them dry with a towel. Using a fork, pierce the eggplants all over to prevent them from bursting in the oven. Once done, place them on a baking sheet and roast for approximately 30-40 minutes or until they are tender and the skin is charred.

Step 2: Preparing the Tomatoes

While the eggplants are roasting, bring a pot of water to a boil. Score the bottom of each tomato with a small X and then drop them into the boiling water for about 1 minute. Remove from the water and transfer immediately to a bowl of ice water to stop the cooking. Once cool, peel the tomatoes and chop them into small pieces.

Step 3: Mincing Garlic

Peel the garlic cloves and mince them finely. This will help release their aromatic oils, adding to the overall flavor of the Zaalouk.

Cooking Process

Step 1: Cooking the Mixture

In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to brown the garlic.

Next, add the chopped tomatoes to the skillet, and season with cumin and paprika. Let the tomatoes cook down, stirring occasionally, for about 8-10 minutes until they start to soften and release their juices.

Step 2: Combining the Ingredients

Remove the roasted eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skin and chop the flesh coarsely. Add the chopped eggplants to the tomato mixture in the skillet.

Step 3: Flavors and Simmering

Stir the eggplants and tomato mixture together, ensuring everything is well combined. Add a pinch of salt and pepper to taste. Lower the heat and let the mixture simmer for another 10-15 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the Zaalouk to thicken.