Moroccan Zaalouk Sauce (Eggplant Caviar)
This zaalouk sauce is a true treasure of Moroccan cuisine, a creamy and fragrant eggplant caviar that evokes the souks of Marrakech. You'll love its smooth texture and smoky flavors, enhanced by cumin and paprika. If you're wondering which spices are essential in Moroccan cooking, cumin and paprika are must-haves, along with ras el hanout. For a perfect Moroccan couscous, serve this sauce as a side—it adds an authentic touch. It's a simple recipe that will transport you straight to Morocco.
Ingredients
- eggplants2 large
- ripe tomatoes4
- garlic cloves2
- olive oil4 tablespoons
- sweet paprika1 teaspoon
- ground cumin1 teaspoon
- saltto taste
- fresh cilantro2 tablespoons chopped
Nutrition
Instructions
- 1
Wash the eggplants and tomatoes. Prick the eggplants with a fork and grill them in the oven or directly over a flame until the skin blackens and the flesh is tender.
- 2
Peel the grilled tomatoes and eggplants, then mash the flesh with a fork in a bowl.
- 3
In a pan, heat the olive oil, add the minced garlic and sauté gently.
- 4
Add the tomato and eggplant puree, then the paprika, cumin, and salt. Mix well and simmer for 10 minutes over low heat, stirring occasionally.
- 5
Stir in the chopped cilantro, mix, and remove from heat. Let cool before serving.
- 6
Serve zaalouk as a dip with Moroccan bread, or as a side to tagines and couscous.
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