In cooking, as in many aspects of life, the secret lies in simplicity. And that is what happens doubly with the Zaalouk of eggplants and tomatoes, very present in the gastronomy of Morocco. We say “doubly” because this dish is not only easy to cook, but also easy to eat.It is a dip that you can put in your mouth with the help of some bread or similar! Here is what you should know if you want to try it during your trip in Morocco.
What is and what goes into the eggplant and tomato zaalouk?
Eggplant and tomato zaalouk is one of the most typical dishes of Morocco. In fact, although its consumption is widespread throughout the Maghreb, it seems that it was in Morocco where it originated initially. And who knows if, due to the ancestral relationship between the peoples of the northern and southern shores of the western Mediterranean, similar dishes can also be found in Morocco. in Spain and Sicily, like pisto and caponata, respectively.
As its name suggests, zaalouk is made of eggplant and tomato. has these two vegetables as its main ingredients. In addition, it incorporates others that complement its preparation and flavor. All of them are, by the way, of vegetable origin, which is why it is considered one of the best dishes that can be prepared in the market. can be eaten by a vegetarian during their trip to Morocco.
Those other ingredients are garlic, black olives, different condiments and spices to taste (ras el hanout, cumin, etc.), lemon juice. (or vinegar in some cases), parsley, salt and olive oil. This last ingredient, the olive oil, is used at the beginning to fry the diced garlic, tomato and eggplant pieces, but it is also used at the end, to sprinkle the dish on top and make it juicy.
The preparation is really simple, as it basically consists of the aforementioned frying and then cooking with one or two glasses of water, over medium heat and with the pan covered. From time to time, it is stirred for a correct mixture. And the final result is a dish of pasty texture on which you can arrange black olives and a little parsley, for example. A consistency that makes some people call it ‘eggplant caviar’.
How and when this dish is eaten
In Morocco, this dish is often considered a starter to drink before the main course to whet your appetite. However, it also goes perfectly with a light and low-carb dinner, as nutritionists recommend to avoid an excessive increase in blood glucose during the night.
But also, the ease of eating zaalouk makes it a healthy snack at any time.. This is because this dish can be eaten as a dip, that is, dipping it with another food, acting as a spoon.
The most traditional option is for that food that serves as a spoon to be batbout, a type of typical Moroccan bread: with a spongy texture, it is not only useful for bringing the contents to the mouth but also for scraping the end of the plate.
Another more standard option is toast.which adds a crunchy and interesting nuance to the tasting. And fusion cuisine lovers will find here the perfect occasion to eat Mexican nachos and other similar proposals. Therefore, if you like vegetarian dips, so typical in Arab cuisine, your trip to Morocco will be the perfect opportunity to try the eggplant and tomato zaalouk.
