A Moroccan vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Eggplants and tomatoes are on the Dirty Dozen list — it's worth sourcing these organic to reduce pesticide exposure. Fresh herbs may also contain residues if not organic.

Ingredients

• 2 medium eggplants
• 4 ripe tomatoes
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp ground coriander
• to taste salt
• to taste black pepper
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 lemon (juiced)

Method

1. Roast the eggplants over an open flame or in the oven until charred and soft. Allow to cool, then peel and chop into small cubes.
2. Blanch the tomatoes in boiling water for 1 minute, then peel their skins. Chop the tomatoes finely.
3. Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the chopped tomatoes to the pan. Cook until reduced and sauce-like, about 10 minutes.
5. Stir in the cubed eggplant, cumin, paprika, coriander, salt, and pepper. Cook for another 10 minutes, stirring occasionally.
6. Remove from heat and stir in the chopped parsley, cilantro, and lemon juice.
7. Allow the zaalouk to cool to room temperature. Serve chilled or at room temperature as part of a mezze platter.

Notes

• Zaalouk can be stored in the fridge for up to 3 days.
• For a smoky flavor, grill the eggplants instead of roasting them.
• Zaalouk pairs well with crusty bread or as a side to grilled meats.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.