A vibrant and flavorful Moroccan Zaalouk recipe, perfect as a side dish or a healthy vegetarian meal. This simple recipe features smoky eggplant, juicy tomatoes, and aromatic spices.
Preheat oven to 400°F (200°C). Cube eggplant and toss with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
While eggplant roasts, sauté onion and garlic in olive oil until softened. Add cumin, paprika, coriander, and cayenne pepper (if using) and cook for 1 minute more.
Stir in diced tomatoes and simmer for 10 minutes, or until slightly thickened.
Add roasted eggplant to the tomato mixture and stir to combine. Season with additional salt and pepper to taste.
Garnish with chopped cilantro and serve warm.
Notes
This Zaalouk is delicious served with couscous, bread, or as a dip with pita chips. Feel free to adjust the spices to your liking.