There’s a Moroccan restaurant here near my home that I used to visit all the time years ago when I first moved up here on my own. I would order a sampler appetizer with hummus and falafel and this other concoction that I had never heard of called ‘zaalouk.’ What I was served was this lovely, smoky, tangy and aromatic dip, (traditionally referred to as a salad,) flecked with delicate, fresh herbs. It was so delicious, that I kept going back every week just for that dish!
I don’t have as much time to go out to leisurely lunches as I did back then. So I just did what I had to do and figured out my own zaalouk recipe! I love keeping a batch of this in the fridge when these vegetables are in season.
Here’s what you need:
I love making zaalouk in the summer when tomatoes, eggplants and peppers are in season and are at their most flavorful! I also use a combination of fresh cilantro and parsley, but you could use any fresh, seasonal herbs you like. If you’re not a fan of cilantro, you could substitute basil or even mint.
How to make oven roasted zaalouk:
Start by peeling and large dicing the eggplant and tossing into a large bowl.
Add the quartered tomatoes, onion, bell pepper and garlic. Dice everything into same-size pieces so they all caramelize equally.
Add the oil, spices and salt and toss everything very well.
Arrange the ingredients on the biggest sheet pan you have, lined with parchment paper. You may even need to bring in a second sheet pan. Make sure each piece has its own space so everything gets nice and caramelized.
Traditionally, zaalouk is made stovetop in a sauté pan and mashed by hand. This method of roasting and puréing it in the food processor was born from pure laziness on my part.
Once the veggies are finished roasting, just pop them into the food processor with fresh lemon juice and herbs. Pulse until your desired consistency is reached. It should be well minced, but still slightly chunky.
Add a tablespoon or 2 of water to the food processor to help get things going. Taste and adjust seasonings if needed.
How to enjoy homemade zaalouk:
- Spread it on warm pita or crisp toast points.
- Toss it with pasta.
- Add it to sandwiches or wraps.
- Enjoy it as a dip with raw veggies.
- Dollop onto a healthy grain bowl.
Other recipes you might like:
Oven Roasted Zaalouk
Ingredients
- 1.5 pounds eggplant, peeled and large diced from 2 small or 1 large eggplant
- 2 large tomatoes quartered
- 1 red bell pepper de-stemmed and de-seeded, large diced
- 4 whole cloves garlic
- 1/4 yellow onion
- 2 tsp paprika
- 2 tsp cumin
- 1/4 tsp cayenne optional
- 1 tsp salt
- 1/4 cup fresh parsley rough chopped
- 1/4 cup fresh cilantro rough chopped
- 1/4 cup olive oil
- 3 tbsp fresh squeezed lemon juice
Instructions
- Toss the eggplant, tomatoes, bell pepper, onion and whole garlic in a large bowl with the spices, salt and olive oil. Arrange the veggies on 1 or 2 sheet trays lined with parchment, making sure each piece has its own space to brown. Roast for 30 minutes at 400 degrees, tossing halfway through. Once roasted, place the veggies in a food processor with the fresh herbs and lemon juice and puree until desired consistency is reached. You may need to add a splash of water to help it get started puréing. Taste and adjust for seasonings then keep refrigerated before enjoying.