Some recipes tell a story the moment you taste them. This one begins with fire.
During my cooking class at the Sultana Hotel in Marrakech, I learned how the simple act of charring eggplant transforms it into something extraordinary. The flame releases a deep, smoky aroma that, when combined with cumin and paprika, creates the essence of Moroccan comfort: warm, earthy, and inviting.
Zaalouk is a wonderful variation of the more familiar baba ganoush. It’s softer in texture, brighter in color, and layered with spices that speak to Morocco’s rich cultural heritage. Zaalouk can be served warm straight from the tagine or at room temperature alongside other Moroccan salads.
Moroccan cuisine has been shaped by Berber, Arab, and Jewish traditions. Itis celebrated by UNESCO as part of the world’s Intangible Cultural Heritage.
True to those roots, Moroccan food is not just nourishment, it’s an expression of welcomeness. Every meal is a gesture of hospitality, bringing families and travelers together to share warmth and flavor.
From its seasonal vegetables and legumes to its olive and argan oils, Moroccan cooking celebrates balance and vitality. Meals often begin with a rainbow of fresh and cooked salads. These dishes are beautifully spiced with cinnamon, cumin, and paprika. They alternate between sweet and savory, comfort and surprise.
Zaalouk Preparation: 25 minutes | Serves: 4
Cooking utensils: grill, pan
Ingredients
- 350 g eggplant
- 250 g tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 2 garlic cloves
- 6 tbsp olive oil
- 1 tsp salt
- ¼ bunch parsley
Preparation
- Clean the vegetables. Peel the tomatoes and dice them.
- Grill the whole eggplant over an open flame for about 15 minutes, turning regularly until the skin blisters and blackens. Peel the eggplant and dice.
- Place diced tomatoes and eggplant in a pan. Add cumin, paprika, garlic, salt, and olive oil. Cook for 10 minutes until thickened.
- Serve cold or at room temperature, garnished with chopped parsley.
Tips from the Dada (Chef):
To peel eggplant easily, place it in a plastic bag right after grilling. The steam helps loosen the skin and deepens the smoky flavor.
Alternatively, immerse the charred eggplant in cold water. This keeps its color bright and softens the char’s intensity. Just be sure to squeeze out any excess water before chopping.
Zaalouk is a dish that invites simplicity, patience, and joy — the hallmarks of Moroccan hospitality. May your kitchen be filled with its fragrance and your table with friends to share it.
B’tayavon — and Shabbat Shalom!
– Andy
Char the eggplant over open flame or broil in oven. The entire eggplant needs to be blackened.
Peel the fresh tomato, then cut into quarters and remove the seeds, then diced in small cubes. Squeeze the eggplant to remove all excess water and finely chop.
In a pre-heated frying pan, heat the olive oil and add the freshly grated garlic and then the diced tomatoes.
Mash the tomatoes while frying in the oil in order to make a tomato paste. When thoroughly integrated as a paste add the diced eggplant and stir actively.
At the end of the cooking, gently and repeatedly flip the eggplant mixture to ensure it is evenly mixed and all liquid is evaporated.
Andy at the Sultana Hotel in Marakesh, Morocco on November 15, 2025 for a cooking class.
