World Cuisines

Zaalouk

Morocco

Morocco's roasted eggplant and tomato salad-dip: smoky, garlicky and scooped up with khobz bread at the start of a meal. Ingredients: eggplants, tomatoes, garlic, olive oil, paprika, cumin, parsley, cilantro, lemon juice, salt, olives to garnish.

What it is

Morocco's roasted eggplant and tomato salad-dip: smoky, garlicky and scooped up with khobz bread at the start of a meal. Ingredients: eggplants, tomatoes, garlic, olive oil, paprika, cumin, parsley, cilantro, lemon juice, salt, olives to garnish. Recipe: 1) Char eggplants whole until collapsed and smoky; scoop the flesh. 2) Cook tomatoes, garlic and spices into a thick sauce. 3) Chop the eggplant through the sauce; simmer until the oil glistens on top. 4) Finish with lemon and herbs. Serve: warm or room temperature as a starter salad with bread. Flavor: smoke, sweet tomato, warm cumin. History: one of the classic cooked salads of the Moroccan table — Jewish-Moroccan roots are often credited, and no family meal in the Maghreb starts without its little plates. See also: Harira, Tagine.

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