The Story of Zaalouk

A traditional Moroccan meal rarely begins with a single dish. Instead, the table is covered with a kaleidoscope of small, vibrant cooked salads. And reigning supreme in the center of this spread is always Zaalouk, a smoky, deeply savory mash of eggplant and tomatoes.

The Smoke and the Spice

While some modern recipes call for boiling the eggplant, true Moroccan grandmothers know that the soul of Zaalouk lies in the fire. The eggplants are traditionally roasted directly over open flames or hot coals until the skin chars and collapses, imparting an irreplaceable smoky flavor to the tender flesh inside.

A Salad That Is Eaten With Bread

Once peeled and chopped, the eggplant is added to a simmering pan of fresh grated tomatoes, copious amounts of garlic, paprika, and cumin. It is mashed together—never blended into a smooth paste—leaving a rustic, chunky texture. Drizzled heavily with extra-virgin olive oil and finished with fresh cilantro, Zaalouk is served warm or at room temperature. But do not look for a fork; Zaalouk is exclusively scooped up with pieces of fresh, crusty khobz (bread).