Eggplant Zaalouk

A melt-in-the-mouth eggplant compote bound by a thick, oily tomato sauce. Cumin and garlic provide an earthy depth that contrasts with a touch of lemon acidity.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 225
• Protein: 4 g
• Carbs: 13 g
• Fat: 16 g

Ingredients

• 3 piece Eggplant (aubergine) ( cubed )
• 3 piece Round tomato ( cubed )
• 3 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pinch Hot pepper en poudre optional
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Fresh cilantro ( chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 pinch Gray sea salt

Instructions

1. Vegetable preparation

   Partially peel the eggplants leaving every other strip of skin, then cut into 1 cm cubes. Dice the tomatoes and finely mince the garlic.

2. Cooking the eggplants

   Heat olive oil in a sauté pan. Add the eggplants. They should absorb the oil and start to soften without burning. Stir regularly until translucent.

3. Reducing the compote

   Add tomatoes, garlic, cumin, paprika, and chili. Cover and let stew over low heat. The vegetables should release their water and form a homogeneous mass.

4. Finishing and mashing

   Remove the lid. Coarsely mash the mixture with a fork or potato masher directly in the pan. Add lemon juice, parsley, and cilantro. Let reduce until the oil slightly separates from the pulp.

Chef's tips

• The final texture should be jam-like: if it's still too watery, continue reducing without a lid.
• Zaalouk is better the next day, after the spice flavors have fully infused the eggplant flesh.

Storage

Keep for 4 to 5 days in the refrigerator in an airtight container. Can be frozen without loss of flavor.