Zaalouk Royale

Background and Origin

Zaalouk is a traditional Moroccan eggplant and tomato salad, renowned for its exquisite blend of spices and rich textures. Originating from the Maghreb region, this dish has become a staple in Moroccan cuisine. It is often served as an appetizer or side dish, offering a warm and flavorful introduction to a Moroccan meal. The name "Zaalouk" is derived from Arabic, which historically hints at the Tunisian and Ottoman influence on Morocco’s culinary landscape. Despite its humble ingredients, eggplant and tomato, Zaalouk Royale is elevated with the addition of cumin, paprika, and a touch of coriander, making it a true royal treat.

Ingredients

• Eggplant - 2 large
• Tomato - 4 medium
• Garlic - 3 cloves, minced
• Olive oil - 4 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander - a handful, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Preparation

Step 1: Preparing the Eggplant

Begin by washing the eggplant thoroughly. Slice it into thick rounds and lay them out flat. Sprinkle salt generously on both sides of each slice. This process helps draw out the bitterness of the eggplant. Let them sit for about 20 minutes.

Step 2: Handling the Tomatoes

While the eggplant is resting, take the tomatoes, make a small X on their bottoms, and blanch them in boiling water for 1 minute. Then, transfer the tomatoes into an ice bath to loosen the skin. Peel and dice them finely.

Cooking Process

Step 3: Cooking the Eggplant

Once the bitterness has been removed from the eggplant, rinse them under cold water to wash off the salt, and pat them dry. Heat a pan with 2 tablespoons of olive oil over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Remove and set aside.

Step 4: Creating the Base

In the same pan, add the remaining olive oil and sauté the garlic until fragrant. Add the diced tomatoes and cook until they break down into a sauce.

Step 5: Assembling the Zaalouk

Now, chop the fried eggplant roughly and add them into the tomato mixture. Sprinkle in the cumin and paprika. Mix everything well and allow it to simmer for about 10 minutes, letting the flavors meld together.

Step 6: Final Touches

Stir in the lemon juice and season with salt and pepper according to taste. Top with freshly chopped coriander.

Enjoying Zaalouk Royale

Serve the Zaalouk warm or at room temperature with fresh crusty bread or alongside a selection of other Moroccan salads. For an authentic Moroccan experience, accompany the dish with mint tea. Consider using a cooking timer to manage your preparation and cooking accurately, ensuring each element of the Zaalouk unveils its royal flavors perfectly.