Recipes
Smoky Eggplant and Tomato Zaalouk
Serves 4
| Prep Time: 10 mins
| Cook Time: 45 mins
| Total Time: 50 mins
You may need: Casablanca Blend
Discover The Recipe
Zaalouk (pronounced 'TSAH-luke') is a gorgeous and delicious smoky eggplant and tomato stew from Morocco. Made with roasted eggplant, tomatoes, onion, garlic, olive oil, and our lovely Casablanca spice blend, this Smoky Eggplant and Tomato Zaalouk recipe serves up layers of savory, smoky goodness and is vegan. Meat lovers can easily customize this dish to make a full meal with the addition of grilled chicken, steak or lamb.
Zaalouk is a common dish in many Moroccan meals and is usually served as a dip with pita or crusty bread. Moroccan food (and North African cuisine, generally) consistently ranks as one of the best world cuisines, not least because of the generous use of fresh ingredients inherent in all Mediterranean cuisine but also because of the fabulous spices and aromatics. Our Casablanca blend is designed to be versatile, so you can quickly spike anything with authentic North African flavors. Try our Moroccan carrot lentil soup or Shakshuka baked eggs recipes, or sprinkle over avocado toast, in stews, on grilled meats, or over roasted veggies.
Ingredients
2 large eggplant, stem-end trimmed then sliced in half
2 tbsp extra virgin olive oil, plus more for drizzling
14 large tomatoes, chopped (or use a 28 oz can of diced tomatoes)
Salt and pepper (optional)
1 onion, diced
1 tbsp Piquant Post Casablanca spice blend
3 cloves garlic, minced
1 lemon, juiced (~1-2 tbsp)
1.5 tsp honey (optional)
1/2 tsp of salt (optional)
2 tbsp cilantro leaves, chopped
Pita bread, crackers, or crusty bread
Notes
Roasting eggplant is the easiest way to prepare eggplant for this dish. Place the cut halves (skin-on) in the oven and walk away. You can also roast ahead of time and scoop out the flesh from the shells and refrigerate.
You can also dice the eggplant and pan roast on the stovetop.
In winter months, if you don't find decent, ripe tomatoes in the market, use canned tomatoes, which are canned hours after being picked and offer great flavor year-round.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Preheat over to 400 deg. Place rack in the middle of the oven. Slice eggplant in half lengthwise and score flesh (not skin) with a knife ~1" deep in a few diagonal lines. Season with salt & pepper to taste. Then drizzle a little olive oil over cut side of each half. Place cut side down on a baking sheet and cook eggplant for ~35-40 mins or until flesh is soft.
Prep other fresh ingredients. Roughly 15 mins after starting eggplant, heat a heavy bottom pan or skillet on Med-High (timed for when the eggplant is done). Add oil and the onion. Stir to coat and cook onions for ~8 mins until golden. Next, stir in the tomatoes and cook for another 8 mins or until tomatoes soften. Stir in the Casablanca spice, garlic, and salt. Cook for another 1 min. Stir in the lemon juice and honey. Turn heat to Med-Low to very gently simmer.
When eggplant is done (skin is crinkled, flesh is soft), remove from oven and let cool for 5 mins. Using a spatula or fork, scrape flesh from skin into the tomato mixture taking care not to burn yourself. Stir in eggplant and cilantro to combine the mixture, simmering 5 mins, while chopping eggplant.
Serve in a bowl and garnish with cilantro and lemon wedges. Spread dip on pita slices, crackers or crusty bread.
Alternatives & Substitutions
Our Casablanca Blend is a Moroccan-inspired blend created as an all-purpose blend you can use on everything from grilled meats to stews and roasted veggies. Try it out in our Moroccan Couscous with Seven Vegetables recipe, or our Loubia recipe. .
In a hurry? Sprinkle the spice on chicken breasts on a sheet pan and oven roast for a quick, exotic take on weeknight chicken. Another fast, delicious dish is our Moroccan Paprika Fish recipe.
Dice up some cooked sausage and try adding some Casablanca Spice to Macaroni and cheese for an easy and delightfully smoky-savory variation on a classic.
Turn your Saturday morning into a deluxe brunch by making our Shakshuka baked eggs recipe.
Or, try our vegan Moroccan lentil carrot soup inspired by a Moroccan classic dish.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Smoky Eggplant and Tomato Zaalouk
Serves
4
Prep Time
10 mins
Cook Time
45 mins
Total Time
50 mins
Piquant Post spice you'll need: Casablanca Blend
Ingredients
2 large eggplant, stem-end trimmed then sliced in half
2 tbsp extra virgin olive oil, plus more for drizzling
14 large tomatoes, chopped (or use a 28 oz can of diced tomatoes)
Salt and pepper (optional)
1 onion, diced
1 tbsp Piquant Post Casablanca spice blend
3 cloves garlic, minced
1 lemon, juiced (~1-2 tbsp)
1.5 tsp honey (optional)
1/2 tsp of salt (optional)
2 tbsp cilantro leaves, chopped
Pita bread, crackers, or crusty bread
Instructions
Preheat over to 400 deg. Place rack in the middle of the oven. Slice eggplant in half lengthwise and score flesh (not skin) with a knife ~1" deep in a few diagonal lines. Season with salt & pepper to taste. Then drizzle a little olive oil over cut side of each half. Place cut side down on a baking sheet and cook eggplant for ~35-40 mins or until flesh is soft.
Prep other fresh ingredients. Roughly 15 mins after starting eggplant, heat a heavy bottom pan or skillet on Med-High (timed for when the eggplant is done). Add oil and the onion. Stir to coat and cook onions for ~8 mins until golden. Next, stir in the tomatoes and cook for another 8 mins or until tomatoes soften. Stir in the Casablanca spice, garlic, and salt. Cook for another 1 min. Stir in the lemon juice and honey. Turn heat to Med-Low to very gently simmer.
When eggplant is done (skin is crinkled, flesh is soft), remove from oven and let cool for 5 mins. Using a spatula or fork, scrape flesh from skin into the tomato mixture taking care not to burn yourself. Stir in eggplant and cilantro to combine the mixture, simmering 5 mins, while chopping eggplant.
Serve in a bowl and garnish with cilantro and lemon wedges. Spread dip on pita slices, crackers or crusty bread.
Notes
Roasting eggplant is the easiest way to prepare eggplant for this dish. Place the cut halves (skin-on) in the oven and walk away. You can also roast ahead of time and scoop out the flesh from the shells and refrigerate.
You can also dice the eggplant and pan roast on the stovetop.
In winter months, if you don't find decent, ripe tomatoes in the market, use canned tomatoes, which are canned hours after being picked and offer great flavor year-round.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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