Zaalouk

Zaalouk is the salad Moroccans actually eat, a soft, smoky mash of eggplant and tomatoes that shows up on every table alongside tagines and grilled meats. The eggplant is charred first, which gives the whole dish a gentle campfire depth, then cooked down with garlic, cumin, and paprika until it is jammy. It is equally good warm, at room temperature, or straight from the fridge the next day.

Smoky eggplant with a garlicky kick

The texture is what wins people over: silky and spreadable, with just enough tomato to keep it loose. Cumin does the heavy lifting, and a squeeze of lemon at the end cuts through the richness like a wink. Serve it in a shallow dish with warm bread, or alongside anything you would put ketchup near.

Craving more? Explore all Moroccan Kitchen recipes.

Part of a full Moroccan spread — plan yours with our complete Moroccan dinner night menu. See how this dish uses a classic spice blend: spice blends of the world guide.

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