Smoky Moroccan Zaalouk (Roasted Eggplant-Tomato Relish)

Why You’ll Love This Recipe

• Deep, smoky flavor from high-heat roasted eggplant and tomatoes.
• Classic Moroccan spices—cumin and paprika—bloomed in olive oil for warmth.
• Silky, spreadable texture that loves crusty bread and fluffy couscous.
• Make-ahead friendly; tastes even better the next day.

Grocery List

• Produce: 2 medium globe eggplants, 4 Roma tomatoes, 1 head garlic, 2 lemons, fresh cilantro, fresh flat-leaf parsley
• Dairy: None
• Pantry: Extra-virgin olive oil, tomato paste, ground cumin, sweet paprika, smoked paprika (optional), cayenne (optional), kosher salt, black pepper, crusty bread or couscous

Full Ingredients

For the Zaalouk

• 2 medium globe eggplants (about 2 lb/900 g total), halved lengthwise
• 4 medium Roma tomatoes (about 1 lb/450 g), halved
• 6 garlic cloves, divided (4 whole, 2 minced)
• 5 tbsp extra-virgin olive oil, divided
• 2 tbsp double-concentrated tomato paste (or 3 tbsp regular)
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• 1/4 tsp cayenne or red pepper flakes (optional, to taste)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice (from about 1 lemon), plus more to taste
• 3 tbsp chopped fresh cilantro and/or flat-leaf parsley, plus extra for garnish

To Serve

• Crusty bread or toasted pita; or 4 cups cooked couscous
• Extra-virgin olive oil, for drizzling
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 475°F/245°C. Line a large rimmed sheet pan with foil for easy cleanup and lightly brush it with olive oil to prevent sticking.

Step 2: Roast to build smoky flavor

Place the eggplant halves cut-side up on the pan, then add the halved tomatoes and 4 whole garlic cloves. Brush the eggplant and tomatoes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon kosher salt. Roast for 20–25 minutes, then remove the tomatoes and garlic to a bowl (they’ll be soft and blistered). Continue roasting the eggplant another 15–20 minutes until the skins are charred in spots and the flesh is fully collapsed and very tender.

Step 3: Scoop, chop, and gather the base

When cool enough to handle, scoop the eggplant flesh from the skins and roughly chop it. Chop the roasted tomatoes (discarding excess watery juices if you like a thicker relish) and mash the roasted garlic cloves to a paste. Keep everything together in a bowl.

Step 4: Bloom spices for depth

In a wide skillet or sauté pan, warm the remaining 3 tablespoons olive oil over medium heat. Stir in the tomato paste, cumin, sweet paprika, smoked paprika, cayenne (if using), and the remaining 2 minced garlic cloves. Cook, stirring constantly, for 30–45 seconds until fragrant and the paste turns a shade darker.

Step 5: Simmer and reduce

Add the chopped tomatoes, eggplant, the remaining 3/4 teaspoon kosher salt, and black pepper. Bring to a gentle simmer and cook, stirring every minute or so, for 12–15 minutes. The mixture should thicken to a spoonable relish and leave a light film on the bottom of the pan between stirs. If it looks dry before thickening, splash in 1–2 tablespoons water; if it’s watery, keep cooking to reduce.

Step 6: Mash, brighten, and finish

Coarsely mash with a potato masher or the back of a spoon to your preferred texture—chunky or smoother. Stir in the lemon juice and chopped cilantro/parsley. Taste and adjust: add more salt for savoriness, more lemon for brightness, or a pinch more cayenne for heat. For extra silkiness, drizzle in another teaspoon of olive oil.

Step 7: Serve warm

Transfer to a shallow bowl, drizzle with olive oil, and sprinkle with a little chopped herb and a pinch of paprika. Serve warm with crusty bread or spooned alongside fluffy couscous. Zaalouk thickens as it stands; a 5-minute rest on the counter is perfect.

Pro Tips

• Extra smoky: For deeper char, briefly broil the eggplants cut-side up for 3–5 minutes before roasting, or blister them over a gas flame with tongs for 2–3 minutes per side.
• Manage moisture: After roasting, let eggplant sit in a colander for 3–5 minutes to drain excess liquid if you prefer a thicker spread.
• Use a wide pan: A large skillet gives more surface area so the mixture reduces faster and develops richer flavor.
• Texture control: Mash lightly for a rustic, chunky relish or more thoroughly for a smooth, spreadable dip.
• Season last: Add lemon at the end so it stays bright, then fine-tune salt and heat to taste.

Variations

• Harissa and preserved lemon: Stir in 1–2 tsp harissa and 1 tbsp finely minced preserved lemon peel; garnish with chopped green olives.
• Grilled version: Grill eggplants cut-side down over medium-high heat 5–7 minutes per side until charred and tender. Proceed with the stovetop simmer as written.
• Canned tomato swap: Use 1 can (14.5 oz/400 g) diced or whole peeled tomatoes, drained and chopped. Reduce tomato paste to 1 tbsp.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days; flavors deepen overnight. Reheat gently over low heat with a splash of water or olive oil until warm. Freeze up to 2 months; thaw in the fridge and rewarm. If the texture loosens, simmer a few minutes to thicken.

Nutrition (per serving)

Approximate for 1 of 6 servings: 155 calories; 11 g fat (1.5 g saturated); 13–14 g carbohydrates; 5 g fiber; 7 g sugars; 3 g protein; 380–450 mg sodium (varies by salt).