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Zaalouk – Moroccan Inspired Tomato & Eggplant Spread

Prep: 5 min
Cook: 30 min
Total: 35 min

  • 1 1/2 lb (681g) tomatoes (on the vine)
  • 1 large (~1lb) eggplant, peeled and chopped into 2-inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon smoked paprika OR chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon (OPTIONAL)
  • 4 tablespoons olive oil
  • sea salt & pepper to taste
  • 1/3 cup water
  • 1/2 cup finely chopped parsley


Step 1

Set a large pot on medium heat and immediately add all of the ingredients except parsley. Stir and toss using a spatula to ensure the seasoning has coated all the ingredients.

Step 2

Bring it to a light simmer, reduce the heat to low-medium, then cover and cook for at least 15 minutes.

Step 3

Use the back of a spatula to mash up the tomatoes and eggplant and continue stirring.

Step 4

Cook for another 10 – 15 minutes until a the majority of the liquid has evaporated and a paste is created. Monitor the heat to ensure nothing is burning.

Step 5

Fold in the parsley and season to taste with sea salt & pepper.

Step 6

Enjoy this immediately while hot but I enjoy it BEST when it has chilled overnight, a great make ahead recipe for a party or tailgate. Enjoy with pita bread or toasted sourdough.