Zaalouk (Smoky Eggplant and Tomato Dip) (كولعز)
The Quirky Foodster Team
Ingredients
- Eggplant — 500 g (1 lb)
- Tomatoes, chopped — 300 g (2 cups)
- Garlic, minced — 10 g (2 cloves)
- Ground cumin — 5 g (1 tsp)
- Paprika — 3 g (1/2 tsp)
- Olive oil — 45 ml (3 tbsp)
- Fresh coriander, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
Method
- Char the eggplant directly over a flame or roast at 220°C (425°F) until the skin blisters and the flesh softens, about 20-25 minutes.
- Let cool slightly, then peel and roughly mash the flesh.
- Heat olive oil in a saucepan and sauté garlic briefly until fragrant.
- Add tomatoes, cumin, paprika and salt; simmer for 10 minutes until thickened.
- Stir in the mashed eggplant and cook together for a further 5-8 minutes, mashing further to the desired texture.
- Stir in fresh coriander and finish with a drizzle of olive oil before serving.
Introduction: A smoky, garlicky cooked eggplant and tomato dip, seasoned with cumin and paprika and finished with olive oil.
Cultural Background: Zaalouk is shared across North Africa, with Algeria’s version leaning on smoked or well-charred eggplant and a warm cumin-forward spice profile, served at nearly every shared table.
Tips: Charring the eggplant directly over a flame gives the most authentic smoky flavour. Simmer the mixture uncovered so excess moisture evaporates, concentrating the flavour.
Variations: Add a pinch of chilli flakes for heat. Stir in a spoonful of preserved lemon for extra brightness.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve warm or at room temperature with fresh bread for scooping.
Storage: Refrigerate for up to 4 days in an airtight container.
Reheating: Reheat gently in a pan, or serve at room temperature.
Nutrition: 130 kcal | Protein 2g | Carbs 12g | Fat 9g
FAQs:
Q: Can I make this without charring the eggplant?
A: Yes, roasting whole in the oven works well too, though you’ll lose some of the smoky flavour from direct flame charring.
Q: Is zaalouk served hot or cold?
A: It’s most commonly served warm or at room temperature, though leftovers are also enjoyable cold.
- Eggplant — 500 g (1 lb)
- Tomatoes, chopped — 300 g (2 cups)
- Garlic, minced — 10 g (2 cloves)
- Ground cumin — 5 g (1 tsp)
- Paprika — 3 g (1/2 tsp)
- Olive oil — 45 ml (3 tbsp)
- Fresh coriander, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
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